Sweet Corn Soup

This creamy sweet corn soup is an excellent Indo-Chinese dish. A hot bowl of this soup makes a wonderful starter for the dinner on a cold day.

Ingredients:

• Sweet Corn - 2 cups ( or Cream Style Corn - 1 can )
• Oil - 1 tbsp
• Green Onions - 2
• Grated Ginger - 1 tsp
• Minced Garlic - 1 tsp
• Finely Chopped Vegetables - 1/2 cup ( carrots, beans, celery, cabbage )
• Black Pepper - to taste
• Water or Vegetable stock - 1/2 cup ( adjust accordingly )
• Corn Starch - 2 tsp ( Mixed with a little water )
• Salt - to taste
• Lemon Juice - 1/2 tsp

Directions:

• Chop all the vegetables very finely and keep aside.
• Boil the corn in around 1 cup of water till the corns are soft.
• Set aside 3-4 tbsp of corn kernels for garnishing later, grind the remaining corns into a smooth paste and strain.
• You can avoid the above 2 steps if you use cream style corn can. This makes a very creamy soup. But if you do not have the cream style corn, you can boil , grind and strain like mentioned above.
• Heat oil in a pot or a soup pan, sizzle ginger and garlic.
• Add all the chopped vegetables and saute for a couple of minutes.
• Add the strained corn paste or the can of cream style corn into the pot and mix well.
• Add vegetable stock and bring it to boil. The quantity of stock depends on how thick you want your soup to be.
• Add the corn starch mixture, salt and cook. Do not overcook the vegetables, we need it to be crunchy.
• Garnish with chopped green onions, boiled sweet corn kernels, black pepper and lemon juice.
• Serve hot !!