Today I post sweet corn and vegetable soup, its Indo-Chinese cuisine which prepared with whole sweet corn kernels and half of crushed, mix with some seasonal and crunchy vegetables. I used very simple and flavorful recipe. I love sweet corn personally and sweet corn based recipes. It’s a great option for winter season as anytime hungry meal. Here are some other soups from my blog are,
- Carrot Coriander Soup
- Chilled Cucumber Soup
- Mexican Bean Soup
- Apple Vegetable Soup
- Tomato Soup
- Zucchini Soup
How to Prepare Sweet Corn and Vegetable Soup Recipe.
Preparation Time: 15 Minutes Cooking Time: 10 Minutes Servings: 4 Category: Side Dish- Soup Cuisine: Chinese Cuisine
Ingredients: 1 Cup Sweet Corn, Boiled ½ Cup Mixed Vegetables (Carrots, Capsicum, Cabbage), finely chopped ½ Tsp. Garlic Paste 3 Tbsp. Cornflour 4 Cup Water 1 tsp. Soy Sauce Salt to Taste Black Pepper to Taste 1tbsp. Butter
Instructions: Boil the sweet corn and crush in grinder half of them. Combine cornflour in 1 cup of water and mix well. Keep aside. Heat the butter in a deep pan, add garlic paste and sauté on medium flame. Add boiled sweet corn, crushed corn, mixed vegetables and mix well. Add soya sauce, salt, black pepper and again stir continuously for few seconds. Add cornflour water mixture and extra cup of water to adjust the consistency. Cook it on a medium flame for another 5-7 minutes, stir randomly. Serve hot sweet corn soup with chili vinegar and soya sauce. Notes: Adjust the salt and pepper seasoning in soup according to your tastebuds because soya sauce also salty in taste.
Tags: How to make sweet corn soup, soup recipes, Chinese cuisine, Chinese recipes, healthy recipes, side dishes, blogging marathon, simply tadka, sweet corn recipes, vegetable recipes, vegetarian recipes, sweet corn soup recipes, carrot recipes, soya sauce recipes, cornflour recipes.
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