Sweet Corn and Chile Soup Recipe
Summary
Cooking Time25 MinDifficulty LevelVery Easy
Health IndexHealthyServings6
Ingredients
| Olive oil | 1 Tablespoon | |
| Onions | 2 | |
| Garlic | 4 Clove (5gm) | |
| Corn kernels | 3 Cup (16 tbs), frozen | |
| Water or vegetable broth-2 1/2 cups | ||
| Hot chile peppers-2 seeded,minced | ||
| Soy milk | 2 Cup (16 tbs) | |
| Zucchini-2 medium, quartered lengthwise and sliced | ||
| Lemon juice | 2 Tablespoon | |
| Tomatoes | 2 , diced | |
| Parsley | 2 Tablespoon, dried | |
Directions
MAKING
1.Put the kettle on gentle flame, and add the olive oil.
2.Once warmed well, add the onions and garlic,saute well till they are translucent
3.Toss in corn kernel, stir and cover. Cook for upto 4 minutes.
4.Add the chiles and water.Cover and simmer for upto 15 minutes, till corn is tender
5.Choose a slotted spoon, and remove 1/4 th of the soup. Process this in a blender or processor.
6.Once done, return it to the soup kettle.
7.Toss in zucchini, lemon juice, tomatoes, milk and parsley. Cover and cook but do not let it boil
SERVING
8.Ladle into bowls, sprinkle more parsley and serve hot
1.Put the kettle on gentle flame, and add the olive oil.
2.Once warmed well, add the onions and garlic,saute well till they are translucent
3.Toss in corn kernel, stir and cover. Cook for upto 4 minutes.
4.Add the chiles and water.Cover and simmer for upto 15 minutes, till corn is tender
5.Choose a slotted spoon, and remove 1/4 th of the soup. Process this in a blender or processor.
6.Once done, return it to the soup kettle.
7.Toss in zucchini, lemon juice, tomatoes, milk and parsley. Cover and cook but do not let it boil
SERVING
8.Ladle into bowls, sprinkle more parsley and serve hot
Chef
