Corn Vegetable Soup

June 20th, 2008 filed under Soups and Salads, Vegan

http://www.youtube.com/watch?v=naXLBxb9dr4

This creamy corn soup with vegetables is a great starter for a summer lunch. Served hot or cold.

Serves 4.

Ingredients:

• 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)

Method

1. Chop cabbage, carrot, and string beans into very small pieces.
2. Chop tomato in small pieces and remove the seeds. Set aside.
3. 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.
4. Blend the rest of the corn into a paste and strain.
5. Mix the cornstarch with 1/4 cup of water and set aside.
6. 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.
7. 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.
8. 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.

Suggestions

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.

Leave a Reply

8 Responses to “Corn Vegetable Soup”

1. Priyanka Says:
   August 19th, 2008 at 9:49 am

   Hello Aunty ji i have tried your different food recipes and it came out very tasty…Aunty ji what could we cook with rice flour.once i tried rice flour chapati but i couldn’t roll it very well.please give some recipe with rice flour.

2. Manjula Says:
   July 13th, 2008 at 11:44 pm

   Hi Ashima, sorry I dont have any recipe for such cake.

3. ashima Says:
   July 13th, 2008 at 11:08 pm

   aunty please teach how to bake a cake in microwave and cooker..please aunty

4. resham Says:
   July 9th, 2008 at 10:01 am

   hello aunty…

   yummy soup again…aap toh winner ho!!!…pls keep posting jaldi jaldi…infact aap jo bhi roz banao apne khane ke liye…usko shoot karke post kar do….i have almost tried all recipies…except sweets…stay good…haan website is too good

5. Manjula Says:
   June 23rd, 2008 at 2:57 pm

   Thank you Jaya

6. Jaya Says:
   June 23rd, 2008 at 2:34 pm

   Aunty Ji, is my comment below correct?
   Now that I look at it again, I can’t figure out clearly what you do with the liquid that comes from straining the blended corn.
   Please clarify. Thank you.

7. Jaya Says:
   June 23rd, 2008 at 2:31 pm

   Cooking Note:
   If you don’t watch the video you need to know that in Step 8 the “corn paste” is actually the liquid left over from straining the blended corn in Step 4.

8. Jaya Says:
   June 21st, 2008 at 12:54 pm

   Nice creamy soup. Thanks Manjula Aunty.
   I’m in US and used canned corn, specifially Del Monte brand “Fresh Cut Whole Kernel Corn”. Easy to find in most American grocery stores. The taste is better than frozen corn. (Note: canned corn is already cooked and doesn’t need additional cooking like fresh or frozen corn.

   Drain the liquid from the can and discard as it contains salt OR if you use the liquid from the canr, remember to reduce the salt added to the soup.