Author Notes
With the winters finally arriving in town, we are going to have to up our cooking game because with the cold comes the hunger! It is also a very good time to eat healthy to boost your immunity; given the holidays dawning up you are bound to eat those little extra calories, so here is a recipe that's low on the calories and up on the health scale, my vegetable and corn soup recipe because nothing beats the wintry chills like a pipping hot bowl of soup! —Sana Sayyed
Ingredients
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1 cup
Corn kernels
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1 bowl
Mix vegetables (Capsicum, carrot, cabbage, spring onion, boiled corn kernels) (finely chopped))
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1
Onion (roughly chopped)
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1 inch pieces
Ginger
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1-2
Green chilli (finely chopped)
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1 cup
Milk
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1 teaspoon
Black pepper powder
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2 teaspoons
Soya sauce
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2 cups
Water
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1 tablespoon
Olive oil
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Salt to taste
Directions
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In a deep bottomed pan heat 1 tsp of oil and saute the onion.
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Add the ginger and 1 cup corn kernels to the onions and cook for a minute on medium flame.
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Add the milk and water to this and cook the 10 mins or till the corn kernels are nicely cooked.
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Let this cool and run it in a food processor to get a smooth soup. Make sure to not have any chunks of ginger left behind. Grind nicely and set aside.
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Now heat the remaining oil in the pan and saute all the vegetables for 2-3 mins while stirring well. Add the soup to the vegetables.
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Now add the black pepper powder (freshly ground pepper is recommended), soya sauce, coriander, green chilli and salt.
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Cook for 5 mins on low flame and serve hot. Add some fried noodles before serving for that added crunchiness (don't add if you are watching the 'calories'). Enjoy :)
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