We have very fond memories of sweet corn soup – in every family dinner visit to @shreemaya, this was an essential starter for the whole family. It was a ritual – order the soup, put a drop or two each of soy sauce, chilli sauce and vinegar and enjoy it alongside the #bakedvegetable or #vegetableaugratin and #garlicbread.
So we decided to re-live that fondest memory by creating this soup at home together with homemade garlic bread
This sweet corn soup is super quick to make, vegan and can also be made gluten free by replacing soy sauce with tamari sauce and importantly it is a great source of giving vegetables to fussy eaters
Ingredients:
- 1-1.5 cup frozen sweet corn
- 1 inch ginger grated or finely chopped
- 4-5 minced garlic cloves
- ¼ cup peas
- 3 strands of spring onion
- ¼ cup finely chopped carrots
- ¼ cup chopped french beans
- ¼ cup chopped asparagus (optional)
- 1 finely chopped green chili
- Vegetable broth made from 400 ml water and two cubes of veg stock
- Black pepper to taste
- Salt to taste
- 1 tsp sugar (to taste)
- 1 tsp soy sauce / for gluten free, use tamari sauce
- 2 tsp white vinegar
- 4 tsp corn flour
- Water
- Oil
For garnish:
- Chopped greens of spring onion
- A small saucer pan each with soy sauce, vinegar (balsamic or white) and chopped green chilies
Procedure:
- In a microwave, warm up peas and corn for 15 sec
- Take ½ cup corn and the same amount of water and blend to a paste. There will be some corn shell as it is – it is fine
- In a pan, add two tsp oil and when it is hot, add ginger, garlic and green chili. Saute until garlic is light golden brown
- Add beans, asparagus, carrots, peas and white part of spring onion to it. Cook for 1-2 minutes. If you like mushrooms in it, you can add too
- Add corn paste and the remaining corn kernels to it
- Let the mix cook for 4-5 min while being covered
- Prepare the vegetable broth using 400 ml water and 2 cubes of vegetable stock and put this broth in the cooked vegetables
- Add soy sauce/ tamari and vinegar to it, followed by salt and pepper to taste
- Let it come to a boil in 2-3 min
- Meanwhile, prepare the corn flour paste – mix corn flour with ½-3/4 cup water and mix well so there are not lumps
- Add corn flour paste to the veggies and stir continuously until dissolved so there are no lumps. Let the soup boil for another 3-4 minutes and then it’s ready!
- Serve hot after sprinkling chopped greens from spring onion and together with the sauces on the side – soy sauce, vinegar, green chili
Break&Binge 