Sweet Corn and Capsicum Soup
by Tarla Dalal
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Added to 145 cookbooks
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A typically Mexican Sweet Corn and Capsicum 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.
A bowl of Sweet Corn and Capsicum Soup followed by a Burrito and serving of French-Casserole makes a satiating meal.
- Pierce a fork through the capsicum and roast on a slow flame till it turns black in colour from all the sides.
- Immerse the capsicum in cold water, remove the skin, stem and seeds and finely chop them.
- Combine the sweet corn and milk in a mixer and blend till smooth. Keep aside.
- Heat a deep 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 light brown in colour.
- Add the capsicum and dry roast on a medium flame for 1 more minute.
- Add the corn-milk mixture, salt and 2 cups of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Energy|| 59 cal.|
|Protein|| 2.6 gm.|
|Carbohydrates|| 13.6 gm.|
|Invisible Fat|| 0.1 gm|
|Fibre|| 1.2 gm|
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