Sweet Corn Veg Soup

Sweet Corn Soup is an all time favourite. We love to have this soup atleast once in a month. Amma sometimes adds cornflour to get the authentic taste. Most of the times we add Oats powder or Arrowroot Powder to get the thickness for the soup.

Today Appa wanted to relish the authentic way of this soup and so Amma made it with cornflour. A hot bowl of this soup in the evening is so refreshing and that's what I relished after coming home! Simply divine!

INGREDIENTS

1 Sweet Corn, peeled
1 tblsp Carrot, finely diced
1 tblsp Beans, finely chopped
1 tblsp Cauliflower, finely chopped
4 Spring Onion Leaves, finely chopped
1/2 tsp Sugar
1/4 tsp White Pepper Powder
1 tblsp Corn flour
1/2 cup Water
3 cups Water - 1 cup = 250 ml
To taste Kala Namak | Sendha Namak | Rock salt

METHOD

• Keeping 2 tblsp of sweet corn aside, grind the remaining to a coarse paste. Keep aside.
• In a deep pan keep 3 cups of water to boil. As the water comes to a boil, reduce the flame to medium.
• Add diced carrots. Let carrots cook for 3 to 4 minutes.
• Then add chopped beans, cauliflower and sweet corn paste and let them cook for 2 to 3 minutes.
• While this is being cooked, in a small bowl add corn flour and 1/2 cup water and mix to make a lump free solution. Keep aside.
• Add 2 tblsp of sweet corn, sugar, salt, white pepper powder and spring onion leaves, keeping aside few chopped spring leaves for garnish. 
• When this comes to a boil, mix corn flour solution well and add it to soup.
• Let the soup boil for 2 minutes.
• Switch off and transfer to soup plate.
• Garnish with chopped spring onion leaves and serve hot.

Note:

a. White Pepper powder is optional. We add it as we love to get the little heat from pepper and white pepper is milder than black pepper.

We have used:

1. Everest White Pepper Powder

Share on Google Plus

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.