Nutritious Corn Soup

An all time favorite! The delicate flavour of corn makes this soup a favorite of many people. And this creamy corn soup with your vegetables of choice is a great starter for a summer lunch. Served hot or cold. You can add any vegetable of you choice here.

Ingredients:

2 cup tender corn kernels

1 medium tomato (half wil be used for cooking along corn and rest half while tossing along vegetables)

3 garlic flakes grated

3 tbsp coriander leaves

1/2 capsicum

1 tsp cumin seeds

1 green chilli chopped finely

1 tbsp black pepper powder

1/2 lemon juice

1 tbsp corn flour mixed in little of water

salt to taste

Oil 2 tsp 

Method:

• Cook the corn along half tomato, add little salt.

•  When the corn is cooked, take 4 tsp of corn (to add later in soup) and keep aside and grind rest to fine paste.

• Take a voke, add oil and fry the cumin, green chilli and remaining half of finely chopped de-seeded tomato. Fry till the tomato cooks.

•  Add the finely capsicum fry for a minute. Add salt to taste.

•  Add the corn paste and toss well under medium flame.

•  Now add 4 cups of water, adjust the salt if needed. Add the rest of cooked corn kernels, grated ginger, black pepper powder, lemon juice and corn flour mixture. Stir well and bring the soup to a boil. Add the chopped coriander leaves. Serve hot! Enjoy....

Suggestions:
Corn soup can be refrigerated for about a week and can be frozen for months. If you have decided to freeze or refrigerate the soup hold the three cups of water you were adding. Add the water at the time ready to use the soup.

Padmashree Raikar

@ gHara javaN