Sweet corn veg soup recipe This really is simple to make, scrumptious soup recipe that may be perfect starter dish for the indo-chinese meal.
Usually cream style corn can be used to make this sweet corn veg soup. As I don't like the canned, processed stuff within my cooking, here' have pureed the steamed sweet corn kernels and stored whole couple of of these.
Since my american sweet corn were sweet enough so I haven't added any sugar here. You are able to taste yours and add pinch of sugar as needed.
this soup is slightly creamy, light on stomach and healthy too. Never to forget, the flavour of the sweet corn vegetable soup is precisely like the restaurant one.
Fundamental Info:
Preparation time: fifteen minutes
Cooking: fifteen minutes
Cuisine: Indo-chinese
Category: Starter Soup
Ingredients:
- For soup:
Corn cob 2 small steamed, keep cup corn kernels and grind rest into smooth paste (about cup of steamed corn puree)
Corn flour (corn starch) 1 teaspoons, dissolved by 50 percent tablespoons water
Oil 1 tablespoon
Celery 2 teaspoons, chopped finely
Ginger root 1 teaspoon, chopped finely
Garlic clove 1 teaspoon, chopped finely
Carrot 2-3 tablespoons, chopped finely
Eco-friendly beans 2-3 tablespoons, chopped finely
Cauliflower 2-3 tablespoons, chopped finely
Vegetable broth or water 1 cups
Salt to taste
Pepper powder teaspoon in order to taste
White-colored vinegar teaspoon - For serving on side:
Soya sauce 1 tablespoon or when needed
Chilli sauce 1 tablespoon or as need
Steps to make sweet corn veg soup (Step-by-step Recipe with Photos):
1) Take corn cobs within the pressure oven, add enough water so that they are submerged within the water. I'm while using small oven, and so i have cut the cobs into half. Prepare it on medium heat for 1-2 whistles. Alternately you are able to steam them.
3) Now take away the corn kernels. It's my job to run the knife vertically. This really is fast and simple method and try to works best for me.
5) Save cup of corn kernels whole and it aside. Result in the smooth puree into grinder or blender from all of those other corn. You're going to get about cup of puree.
7) Heat the oil inside a saucepan on medium heat. Once hot add chopped celery, ginger root and garlic clove.
9) Now add chopped carrot, beans and cauliflower.
11) Now add vegetable broth. You should use water too. However I prefer broth for much better tasting soup.
13) Adding prepared corn puree.
15) Add pepper and salt and stir.
17) Adding dissolved corn starch mixture.
19) Now add steamed corn kernels.
Soup is able to serve. Take it off for an individual serving bowl and serve hot. On side, in a tiny bowls serve soy sauce and chili sauce. So individual person can also add according to his/her liking taste.
Serving suggestion: This soup could be a perfect starter for you personally indo-chinese meal.
&- Take a look at other Indo-Chinese recipes &-
Yield: 2 servings
- Corn cob - 2 small steamed, keep cup corn kernels and grind rest into smooth paste (about ⅔ cup of steamed corn puree)
- Corn flour (corn starch) - 1 teaspoons, dissolved by 50 percent tablespoons water
- Oil - 1 tablespoon
- Celery - 2 teaspoons, chopped finely
- Ginger root - 1 teaspoon, chopped finely
- Garlic clove - 1 teaspoon, chopped finely
- Carrot - 2-3 tablespoons, chopped finely
- Eco-friendly beans - 2-3 tablespoons, chopped finely
- Cauliflower - 2-3 tablespoons, chopped finely
- Vegetable broth or water - 1 cups
- Salt - to taste
- Pepper powder - teaspoon in order to taste
- White-colored vinegar - teaspoon
For serving on side:
- Soya sauce - 1 tablespoon or when needed
- Chilli sauce - 1 tablespoon or as need
- Take corn cobs within the pressure oven, add enough water so that they are submerged within the water. I'm while using small oven, and so i have cut the cobs into half. Prepare it on medium heat for 1-2 whistles. Alternately you are able to steam them.
- Drain water and allow it to awesome lower to the touch
- Now take away the corn kernels. It's my job to run the knife vertically. This really is fast and simple method and try to works best for me.
- Perform the same for the corn.
- Save cup of corn kernels whole and it aside. Result in the smooth puree into grinder or blender from all of those other corn. You're going to get about ⅔ cup of puree.
- Dissolve the corn starch by 50 percent tablespoon water and it aside till needed.
- Heat the oil inside a saucepan on medium heat. Once hot add chopped celery, ginger root and garlic clove.
- Saute for one minute or up until the raw odor of ginger root garlic clove disappears.
- Now add chopped carrot, beans and cauliflower.
- Mix well and saute for several-4 minutes.
- Now add vegetable broth. You should use water too. However I prefer broth for much better tasting soup.
- Stir well and produce to some boil.
- Adding prepared corn puree.
- Mix well.
- Add pepper and salt and stir.
- Allow it to arrived at a boil and simmer for just two-3 minutes.
- Adding dissolved corn starch mixture.
- Allow it to simmer for 4-a few minutes or up until the soup becomes slightly thick
- Now add steamed corn kernels.
- Lastly add vinegar. Mix well.
- Soup is able to serve. Take it off for an individual serving bowl and serve hot. On side, in a tiny bowls serve soya sauce and chili sauce. So individual person can also add according to his/her liking taste.