Sweet Corn and Vegetable Soup


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Crushed and whole sweet corn comes together with a colourful assortment of juicy vegetables in this sumptuous soup. Once you prepare the veggies and corn, this Sweet Corn and Vegetable Soup can be made in a jiffy with readily available ingredients. This soup is dominated by the crunch of vegetables and the lingering aroma of ginger and garlic sautéed in butter. Relish it slowly, enjoying the variety of veggies that clamber for your attention in every spoonful of this flavourful soup.

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Preparation Time: 
Cooking Time: 
Makes 6 servings
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Ingredients

1 1/4 cups boiled sweet corn kernels (makai ke dane)
1/4 cup boiled and crushed sweet corn kernels
1 cup finely chopped and boiled mixed vegetables (carrots , cauliflower and french beans)
4 tbsp cornflour
1 tbsp butter
1 1/2 tsp finely chopped garlic (lehsun)
1 1/2 tsp finely chopped ginger (adrak)
salt and to taste

For Serving
chillies in vinegar

Method
  1. Combine the cornflour and ¼ cup of water in a small bowl and mix well till the cornflour dissolves completely. Keep aside.
  2. Heat the butter in a deep non-stick pan, add the ginger and garlic and sauté on a medium flame for a few seconds.
  3. Add the sweet corn, crushed sweet corn and mixed vegetables, mix well and cook on a medium flame for 1 more minute, while stirring continuously.
  4. Add 4 cups of water, cornflour-water mixture, salt and pepper, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring occasionally.
  5. Serve immediately with chillies in vinegar.
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