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Author Notes: Apart from the normal Indian lentil variety that are made at every Indian house hold there were few popular items on the restaurant menu card like "Tomato", "Milagu Thanir" (popularly referred to as Mulligatawny Soup), Indo-Chinese flavors like "Sweet Corn Vegetable", "Sweet and Sour" and "Wonton Soup". I used to shy away from soups while I was in India and very rarely opt for it in restaurants. I had an assumption that soups would fill me up and not be able to enjoy the main course. Well, my assumption is right, but I just realized that it could be a good way to keep me away from more carbs and fat. I have tasted a variety of soups here and love having them. Also understood that the variety could be endless on this menu as long as you have a open mind to taste various flavors that you coud build with just veggies ...and a little spice can add that zing easily!
I wanted to try the sweet corn vegetable soup on a lazy day, din't feel like doing more work. It is a very light, clean and nutritious soup. I have tried this recipe using fresh sweet corn (by processing it coarsely in a food processor) and also using a Cream Style Corn which is available readily in the market from a can. Though it is one step less to use a canned product, I would still prefer to choose the former than the later. No Guilt guys! I have tried this in my kitchen so I'm really comfortable in suggesting which homemade recipe matches the restaurant version. Do not use bits of ginger unless you really like its sharp taste in this sweet soup. Though I like ginger to flavor my food and for its medicinal properties, I did not care for it in this recipe. The recipe posted here is just perfect for me and my family, check out if it works for you.!
May it be a one-pot satisfying Chili, creamy Bisques, warm nutritious Lentil soups, hearty vegetable stews or purees, soups are simple, easy to prepare and healthy! So I'm running a soup marathon this week at home. Early winter weather calls for a warm bowl of soup in your hand..! —yMarni
- 1/2 teaspoon Sesame Oil
- 1 piece Garlic, peeled and grated
- 1 1/2 cups Fresh Sweet Corn/ Cream Style Corn
- 1/2 piece Celery, diced small
- 2 Carrots, diced small
- 6 French Beans, finely chopped
- 2 tablespoons Green Peas
- 2 Scallion, green part, finely chopped
- 4 cups Vegetable Broth
- 1 teaspoon Corn Starch, mixed with 2 tbsp of room temp water
- 1/2 teaspoon White Pepper Powder
- 1/2 teaspoon Salt
- Heat the pot and add the sesame oil.
- Stir in the grated garlic and saute for a min.
- Add carrots, celery and french beans and saute for another min.
- Add the green peas, coarsely processed sweet corn(or Cream Style Corn from Can) and vegetable stock to cook the veggies.
- Once the vegetables are tender add the corn starch mixed with room temperature water.
- Season the soup with salt and white pepper.
- Garnish with chopped scallions and serve hot.