This creamy corn soup with vegetables is a great starter for a summer lunch. Served hot or cold.
- 2 1/4 cups corn
- 1 medium tomato
- About 1 cup finely chopped cabbage
- 8 to 10 string beans
- 1 small carrot
- 1 tablespoon cornstarch
- 1 teaspoon oil
- 1/2 teaspoon cumin seeds (jeera)
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon lemon juice (adjust to taste)
- Chop cabbage, carrot, and string beans into very small pieces.
- Chop tomato in small pieces and remove the seeds. Set aside.
- Boil the corn in about 1-1/2 cups of water until the corn is soft. Remove 1/4 cup of corn and set aside.
- Blend the rest of the corn into a paste and strain.
- Mix the cornstarch with 1/4 cup of water and set aside.
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
- Now add the cumin seeds. After the cumin seeds crack, add the carrot, cabbage, beans and 1/4 cup of water. Cook the vegetables on medium heat until they are tender.
- Next, add the corn paste, corn, cornstarch mixture, and three cups of water to the vegetables. Bring the soup to a boil and lower the heat to medium low. Let the soup cook for another five minutes. Add the lemon juice and serve.
Corn soup can be refrigerated for about a week and can be frozen for months. If you have decided to freeze or refrigerate the soup hold the three cups of water you were adding. Add the water at the time ready to use the soup.