Thinking of Vegetable sweet corn soup at once brings back
the memories of growing up in India.
Lot of the restaurants there used to serve this soup prior to the main
course meal.
the memories of growing up in India.
Lot of the restaurants there used to serve this soup prior to the main
course meal.
Couple of years ago, my friend Rupal gave me this recipe and
voila it brought back my childhood memories. With this particular recipe, the soup tastes exactly like
the one we used to get in some of my favorite restaurants. A hearty soup, so simple and easy to
make, you will instantly fall in love with it!
voila it brought back my childhood memories. With this particular recipe, the soup tastes exactly like
the one we used to get in some of my favorite restaurants. A hearty soup, so simple and easy to
make, you will instantly fall in love with it!
Preparation plus cooking time is about 30 minutes and it tastes
best when seasoned with soya sauce, green chilies dipped in vinegar and freshly
ground black pepper.
best when seasoned with soya sauce, green chilies dipped in vinegar and freshly
ground black pepper.
Update:
Recipe:
Sweet corn – 2 cans [Note: Buying sweet corn, cream style cans is a Must for the soup to taste like the one we get in India]
Carrots – 1 cup, grated
Cabbage – 1 cup, shredded
Scallion – 3
Green chillies – 3
Vegetable bullion – 1 cube (or vegetable stock)
Salt – to taste
Black pepper – ½ teaspoon
Oil – 1 teaspoon
Vinegar – 2 teaspoons (plus additional to serve with chillies on side)
Soya sauce – 2-3 teaspoons (plus additional to serve on the side)
Water – 6 cups
- Take some vinegar in a small bowl. Add chopped green chilles. Keep aside.
- Heat oil, add scallion whites, shredded carrots, cabbage (keeping 3 spoonful aside, each of carrots and cabbage for later use). Saute’ for 3 minutes.
- Boil 2 cups of water, remove from heat, add the vegetable stock bullion. Dissolve it and add it to the above vegetables. If using the vegetable stock, can add that directly.
- Add the cream style sweet corn. And 4 cups of water (or as desired based on the consistency you want). Bring it to a boil, and then lower the heat and let it simmer for about 8 minutes. If need be, can thicken the soup with corn starch. (Dissolve 1 tablespoon of cornstarch in ½ cup of water, add, stir.)
- Add salt, freshly ground black pepper, vinegar, soya sauce. Let it simmer for another couple of minutes.
- Serve hot. Put the shredded veggies that were kept aside, in individual serving bowl, add the soup, garnish with scallion greens. Serve it with the vinegar with green chillies, and soya sauce on the side.
Enjoy!
Anonymous
Can you please post the recipe for this one. This looks really awesome.