Sweet Corn and Capsicum Soup


Added to 134 cookbooks   This recipe has been viewed 33386 times

A typically Mexican capsicum and sweet corn soup, this has a distinct smoky flavour. Soft, yellow sweet corn tastes great just raw, so it naturally adds great value to this soup too. 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:    Cooking Time:     Makes 4 servings
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1 1/2 cups boiled sweet corn kernels (makai ke dane)
1 medium capsicum
1/4 cup chopped onions
1/2 cup low-fat milk , 99.7% fat free
salt to taste

  1. Pierce a fork through the capsicum and roast on a slow flame till it turns black in colour from all the sides.
  2. Remove from the flame and immerse the capsicum in cold water, remove the skin, stem and seeds and finely chop the capsicum, keep aside.
  3. Heat a broad non-stick pan and when hot, add the onions and dry roast on a medium flame for 1 to 2 minutes or till they turn slightly brown in colour.
  4. Add the capsicum and dry roast on a medium flame for a few seconds. Keep aside.
  5. Combine the milk and corn and blend in a mixer into a smooth purée.
  6. Add the milk-corn purée to the onion-capsicum mixture.
  7. Add 2 cups of water and bring the soup to a boil on a medium flame.
  8. Add the salt and simmer on a medium flame for 4 to 5 minutes.
  9. Serve hot.

Nutrient values per serving
EnergyProteinCarbohydratesInvisible Fat
59 cal. 2.6 gm. 13.6 gm. 0.1 gm

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