Written recipe for Veg sweetcorn soup
Prep time: 15 mins
Cooking time: 30 mins
Serves: 6
For vegetable stock
Ingredients:
• Carrots 1 (roughly chopped)
• Celery ½ cup
• Turnip ½ cup
• Onions 1 medium size (roughly chopped)
• Cabbage ½ cup
• Garlic 4-5 cloves
• Water 5 litres
Methods:
• Set a stock pot or a big size deep pan or kadhai and add the vegetables and water, simmer for 45 minutes or at least 2 hours. Strain the water and reserve the stock.
• The stock can be used in preparation of any gravy, it’s the most important ingredient for vegetarian soup and can used for several other uses.
For making soup
Ingredients:
• Sweet corn ½ cup
• Oil 1 tbsp
• Garlic 1 tbsp (chopped)
• Ginger 1 tbsp (chopped)
• Spring onion 3 tbsp (chopped)
• Carrots ½ cup (chopped)
• Capsicum 1/3rd cup (chopped)
• French beans 1/3rd cup (Chopped)
• Vegetable stock 2 litre
• Sugar 1 tsp
• White pepper 1 tsp
• Green chilli sauce 1 tbsp
• Salt to taste
• Sweet corn ½ cup
• Cornstarch 3 tbsp + water 100 ml
• Vinegar 1 tsp
• Spring onion greens 3 tbsp (chopped)
Methods:
• Add the sweet corns in a grinding jar and add water, grind into a fine puree.
• Set a pan or wok on high flame, add oil, garlic and ginger, sauté for few seconds, add spring onions, carrots, capsicum and french beans, saut them for 2-3 minutes, continuing the flame on high heat.
• Add the vegetable stock, sugar, salt & pepper as per taste and green chilli sauce, mix together and simmer for 7-8 minutes.
• Add the pureed corn, sweet corn, mix well and bring to a boil, boil it for 10-15 minutes until the scum or froth forms a layer, remove the froth or scum and discard it.
• Add the cornstarch and water mixture to the soup, mix well and cook until the soup is thick.
• Add vinegar and spring onion greens, mix well.
• Your soup is ready to be served, serve it hot.
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