Corn And Vegetable Soup Recipe

Name: Corn And Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Corn kernels; 1 bowl Mix vegetables (Capsicum, carrot, cabbage, spring onion, boiled corn kernels) (finely chopped)); 1 Onion (roughly chopped); 1 inch pieces Ginger; 1-2 Green chilli (finely chopped); 1 cup Milk; 1 teaspoon Black pepper powder; 2 teaspoons Soya sauce; 2 cups Water; 1 tablespoon Olive oil; Salt to taste

Servings: persons

1 cup Corn kernels
1 bowl Mix vegetables (Capsicum, carrot, cabbage, spring onion, boiled corn kernels) (finely chopped))
1 Onion (roughly chopped)
1 inch pieces Ginger
1-2 Green chilli (finely chopped)
1 cup Milk
1 teaspoon Black pepper powder
2 teaspoons Soya sauce
2 cups Water
1 tablespoon Olive oil
Salt to taste

1
In a deep bottomed pan heat 1 tsp of oil and saute the onion.
2
Add the ginger and 1 cup corn kernels to the onions and cook for a minute on medium flame.
3
Add the milk and water to this and cook the 10 mins or till the corn kernels are nicely cooked.
4
Let this cool and run it in a food processor to get a smooth soup. Make sure to not have any chunks of ginger left behind. Grind nicely and set aside.
5
Now heat the remaining oil in the pan and saute all the vegetables for 2-3 mins while stirring well. Add the soup to the vegetables.
6
Now add the black pepper powder (freshly ground pepper is recommended), soya sauce, coriander, green chilli and salt.
7
Cook for 5 mins on low flame and serve hot. Add some fried noodles before serving for that added crunchiness (don't add if you are watching the 'calories'). Enjoy :)

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Corn kernels, 1 bowl Mix vegetables (Capsicum, carrot, cabbage, spring onion, boiled corn kernels) (finely chopped)), 1 Onion (roughly chopped), 1 inch pieces Ginger, and more.

Yes, Corn And Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn And Vegetable Soup

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