Sweet Corn Soup

We ate a lot of sweet corn in this season and also corn being one of Anaya’s favorites we used to get it regularly. I tried this soup long back and it turned out delicious and creamy. In the above picture I just drizzled some soya sauce over it but it’s optional. You can also add oregano and chili flakes if you like.

Soups are also my dad’s favorite so I made this when my parents visited me recently and they too relished it. So give it a try and let me know your feedback…

Ingredients –

4 cups boiled sweet corn,

2 onions roughly chopped,

1 big tomato roughly chopped,

1 green chili,

Few spring of coriander leaves,

2 liters of water,

1 tsp ghee/butter,

1 tsp cumin seeds,

2 tsp ginger garlic paste,

Pepper powder,

Salt to taste.

Method –

Combine together onion, tomatoes, green chili, coriander leaves and water in a big vessel and allow it to boil for approx. 10 to 15 minutes.  Strain the stock and keep aside.

In the same cooked onion tomato mixture, put some water and blend it. Strain the juice and mix it with the above stock and keep aside.

Blend the boiled corn to a very smooth puree. Before grinding reserve some corn kernels aside to put in the soup later.

Heat some ghee or butter in a pan and crackle cumin seeds and fry the ginger garlic paste.

Add the corn puree to this and fry for 2 minutes.

Mix in the stock, pepper powder, salt and the corn that is kept aside before grinding.

Allow the soup to boil for a while.

Adjust salt and pepper. Serve hot.