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Sunday, July 7, 2013

Sweet Corn Soup

I don't know why I decided to make soup with the heat we are having.  It might be in my genes.  In India, it is always hot and there is always some kind of soup served at mealtimes.  This month, I'll be recreating the thali concept with my meals.  It's not going to be 1 main course anymore, but several different dishes with different flavors I'll be able to pick at throughout the meal and enjoy.  This soup happens to be part of that concept.  It is meant to sip on during a meal, not to be the main event.
This one is from ShowMetheCurry.
Oil – 1 Tbsp
Garlic – 1 tsp (finely minced)
Ginger – 1 tsp (grated)
Onion – 1 small (finely chopped)
Frozen Peas – 1/2 cup
Carrots - 1 chopped
Fresh Green Beans – 1/4 cup (cut)
Cauliflower – 1/2 cp (chopped finely)
Celery – 1/4 cup (chopped finely)
Cream Style Corn – 1 can
1 slit thai chili
Salt – to taste
Black Pepper – to taste
Water – 1/2 cup
Vegetable Broth – 2 cups or more as needed
Corn flour – 2 tsp (mixed with a little water)
Sugar – 1 tsp (optional)
Green Onions – 2 (chopped, for garnishing)
 1.  Make soup.  Do I need to go into details?  Heat the oil, color the onions, throw in all the other veggies.  When you're ready, add the broth bring to a boil and let simmer until everything is cooked (while you make the other parts of the meal).
2.  To thicken, mix some corn flour with some water and stir in.

Garnish with green onions
Easy and delicious.
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