Vegetable Corn Soup
Vegetable Fresh Corn Soup is on my menu at least twice a week. There is nothing comparable to an, extremely comforting large bowl of piping hot soup on a wintry day. Soup is really easy-peasy and one of the easiest meals to prepare. It is also tremendously adaptable to whatever ingredients you have.
Corn, as you know by now, is one of my favourite ingredients and I use it very often. It is an all-time favourite snack of many Indians, this crunchy delicious and roasted corn or butta is the best bet during monsoons. Packed with many nutrients, there are further reasons to eat it rather than its taste and flavour. Corn is rich in beta-carotene and other antioxidants which keeps your skin healthy and prevents signs of ageing. So, the next time you bite into corn remember, that it’s going to make you look young. Corn helps in reducing cholesterol and also prevents your arteries from getting blocked. This, in turn, lowers your risk of heart disease. I like it just because I like the smoky flavour of roasted corn and the boiled version is second best.
Sweet corn is said to be genetically modified, but I do not want to argue on that as I do not know for certain. We had been having Sweet corn soup at the restaurants’ in childhood (mom never made it at home) and later when I started making it at home, we used to buy a tin of sweet corn kernels swimming in a mass of corn flour. It is easy to make soup with a sweet corn tin bought from a store but then don’t know what goes inside it. To cut down my misgivings, I started using fresh boiled corn to make soup.
I boil the corn and shear it with a knife (it comes off easily), you don’t have to shell it with your hand if you do not have a corn sheller. Soup can be very filling and healthy winter meal. I have a big bowl of steaming hot bowl of soup for dinner. Adding soup to my diet helps to increase my veggie intake.
1.Boiled and shelled corn
4 cups water
5 French beans chopped finely
1 Carrot finely chopped
1/2 teaspoon pepper powder
Salt to taste
1 tsp Vinegar
1tsp green chilli sauce
1tsp tomato sauce
½ tsp soy sauce
3 tablespoons Cornflour/ cornstarch mixed in ¼ cup milk
Few spring onion greens
1 tsp sugar
Boil the corn and shear it with a knife. If the corn is hard then churn it once in the chopper.
Boil 4 cups and add the boiled corn to it. Once it boils nicely, add the chopped carrot and beans.
Now add the vinegar, salt, sugar. Then slowly add the cornstarch mixed in milk and stir nicely till it thickens. Add the sauces and pepper powder.
Garnish the Vegetable Corn Soup with spring onion greens and serve hot. I use my garden fresh garlic greens or spring onion greens.
Savour your Vegetable Corn Soup and keep yourself warm.