Saturday, August 13, 2011

Sweet Corn Vegetable Soup

Adapted from

Organic Sweet Corn Kernels - 2 cups + 1 cup
Water - 2 cups + 2 cups
Olive Oil - 1 tbsp
Ginger - 1/2 inch, finely chopped
Garlic - 3 cloves, finely chopped
Cabbage - 1 cup, finely chopped
Carrot - 1, finely chopped
Green Beans - 10, finely chopped
Fresh Ground Black pepper - 1/2 tsp
Eggs - 1, well beaten (optional)
Rice Wine Vinegar - 2 tsp
Green Chili - 1, finely chopped
Low Sodium Soy Sauce - 2 tsp (optional)

Add the thinly chopped green chili to the vinegar and keep aside.

Put 2 cups of corn kernel with 2 cups of water in a sauce pan and bring it to boil. Simmer and cook for around 15 minutes till the corn is very soft.

Remove and blend the cooked corn in a blender to make a smooth paste. If required, add a little water while blending.

Strain the pureed corn using a strainer adding a cup of water while straining. Keep the strained puree aside and discard the rough pulp.

Heat oil in a pan. Add the garlic and ginger and saute for a few seconds. Add cabbage, carrot and beans. Sprinkle some salt and pepper. Cook for 5 minutes.

Now add half cup of corn kernels. Cook till the vegetables are soft but still slightly crunchy.

Add the strained puree. Bring the soup to boil. Check for seasoning. Cook till the desired consistency is reached.

If using egg, add the beaten egg to the soup and immediately mix it with a fork. Cook for a minute more.

Add the green chili infused vinegar and mix well.

Add a dash of soy sauce on top and serve.

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