Wednesday, September 26, 2018

Posted by Mala at 12:00:00 AM No comments
Fresh Sweet corn.....is used in various cuisines worldwide. Sweet corn is gluten free, low in calories and high in dietary fiber. It also has minerals and vitamins along with anti oxidants. And...if this soup is made this way, it turns to be not only a quick but healthy one too.
Please check my other soup-sandwich-salad  varieties here
Please also check my Corn Soup

Ingredients
Fresh corn - 1
Onion - 1, chopped fine
Red bell pepper - 1, medium sized, chopped fine
Tomatoes - 2, medium sized, chopped fine
Garlic - 2 pods, chopped
Fresh mint leaves - 10-12
Olive oil - 3 tsps
Milk - 1 cup
Dry basil - 2 tsps
Red chilli flakes - 1 tsp
Pepper powder - as required
Salt to taste
Roasted pumpkin seeds for garnishing

Recipe cuisine: International; Category: Lunch/Dinner
Prep time: 10 mts; Cooking time: 20 mts

Yields 6 small bowls


Corn scraped to small bits


Garlic and other veggies chopped and kept ready, mint leaves, washed well and kept along


Heat Olive oil in a pressure pan, add garlic and onions. You need not saute much


Add tomatoes and red bell peppers


Mint leaves and corn


Mix well. See how colorful it looks!!!


Add about 3/4 cup water and pressure cook for 10 whistles.


The cooked broth


Hand blend to a smooth consistency


Milk and pepper powder, salt to taste added


Basil added


Now, some red chilli flakes to taste


Garnish the hot, yummy, thick soup with some roasted pumpkin seeds and a sprig of mint leaf. Serve with some toasts. What a wholesome meal it turns out to be!!!


This post first appeared in www.malpatskitchen.com
Notes
*Some people prefer to strain the soup, but all nutrition will be lost then.
*I preferred to serve this thick soup(if it is too thick, add some more milk ) and definitely the texture wasn't a silky, creamy one, but very healthy.





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