Sweet Corn and Vegetable Soup
by Tarla Dalal
Added to 631 cookbooks
This recipe has been viewed 358863 times
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.
- Combine the cornflour and ¼ cup of water in a small bowl and mix well till the cornflour dissolves completely. Keep aside.
- Heat the butter in a deep non-stick pan, add the ginger and garlic and sauté on a medium flame for a few seconds.
- 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.
- 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.
- Serve immediately with chillies in vinegar.
Nutrient values per serving
|Vitamin A||70.2 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1 mg|
|Vitamin C||1.1 mg|
|Folic Acid||31.3 mcg|
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