Sweet Corn and Spring Onion Soup
by Tarla Dalal
Added to 159 cookbooks
This recipe has been viewed 35480 times
Sweet corn and spring onion are a match made in heaven. Complementary in everything from texture and colour to flavour, the duo combines beautifully to offer an irresistible treat to the taste buds. Chopped garlic causes a spike in flavour, while black pepper offers a traditional soothing pungency that is typical of soups. Enjoy the Sweet Corn and Spring Onion Soup steaming hot, with perhaps a crisp bread roll or two.
- Combine the sweet corn and 1 cup of water in a mixer and blend to a coarse mixture. Keep aside.
- Heat the oil in a deep non-stick pan, add the spring onion whites and garlic and sauté on a medium flame for 2 to 3 minutes.
- Add the corn-water mixture, salt and 2 cups of water, mix well and cook on a medium flame for 6 to 7 minutes, while stirring occasionally.
- Add the spring onion greens and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||125.6 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0 mg|
|Vitamin C||17.3 mg|
|Folic Acid||12.6 mcg|
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