Sweet Corn Soup

By Hebbars Kitchen · 30 min

Ingredients

Instructions

1. Grind 1 cup of sweet corn in a blender to a smooth paste and set aside.
2. Heat 2 tsp olive oil in a large kadai. Add 1 inch grated ginger, 3 finely chopped cloves of garlic and 2 finely chopped chillies and saute well.
3. Add 2 tbsp finely chopped onion and saute briefly.
4. Add ½ finely chopped carrot, ½ finely chopped capsicum, 3 tbsp sweet corn and 1 tsp salt. Stir-fry until the vegetables are crunchy-tender.
5. Add the sweet corn paste and cook well.
6. Pour in 5 cups of water and mix well.
7. Boil for 5 minutes, skimming off the foam.
8. Stir in the corn flour slurry and cook until the soup thickens.
9. Add 2 tbsp spring onion and mix well.
10. Serve piping hot.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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