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Sweet Corn and Capsicum Soup


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A typically Mexican capsicum and sweet corn soup, this has a distinct smoky flavour. Soft, yellow sweet corn can even be eaten raw; it's that tasty! Roasting capsicum on a direct flame imparts a unique flavour and taste to this soup. So, follow the exact procedure to whip up this scrumptious soup and I assure you a delightful experience.

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Preparation Time: 
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Makes 4 servings
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Ingredients


1 medium sized capsicum
1/4 cup chopped onions
1/2 cup low fat milk (99% fat free, readily available in the market)
1 1/2 cups boiled sweet corn kernels
1 tbsp cornflour
salt to taste

Method
  1. Pierce the capsicum with a fork and hold over the flame until the skin blackens. Remove from the heat; rub off the burnt skin and wash thoroughly. Chop finely and keep aside.
  2. Heat a non-stick pan and when hot, add the onions and dry roast till they turn slightly brown.
  3. Add the capsicum and dry roast again for a while. Keep aside.
  4. Combine the milk, corn and 3 cups of water and blend in a mixer till smooth.
  5. Add this to the onion-capsicum mixture.
  6. Mix the cornflour with 1 cup of water, add to the soup and bring to boil.
  7. Add the salt and simmer for 4 to 5 minutes.
  8. Serve hot.
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