Vegetable Corn Soup

 Vegetable Corn Soup

My dinner twice a week is a large bowl of soup. A soup chock-full of vegetables and beans is a complete meal in itself. It is healthy, makes you feel full & is easy to make. It has an umami-savoury taste & makes you feel satiated.  A bowl of piping hot Vegetable Corn Soup is packed with nutrition and has minimal calories. Have u wondered why soups are given to sick people? They are easy to digest, loaded with nutrition and is great soul food.
There is nothing comparable to an, extremely comforting large bowl of piping hot soup on a wintry day. Soup is really easy-peasy and one of the easiest meals to prepare. It is also tremendously adaptable to whatever ingredients you have.

Fresh Indian Corn

Corn, as you know by now, is one of my favourite ingredients and I use it very often.  It is an all-time favourite snack of many Indians, this crunchy delicious and roasted corn or butta is the best bet during monsoons. Packed with many nutrients, there are further reasons to eat it rather than its taste and flavour. Corn is rich in beta-carotene and other antioxidants which keeps your skin healthy and prevents signs of ageing. So, the next time you bite into corn remember, that it’s going to make you look young. Corn helps in reducing cholesterol and also prevents your arteries from getting blocked. This, in turn, lowers your risk of heart disease. I like it just because I like the smoky flavour of roasted corn and the boiled version is second best.

Sweet corn is said to be genetically modified, but I do not want to argue on that as I do not know for certain.  We had been having Sweet corn soup at the restaurants’ in childhood (mom never made it at home) and later when I started making it at home, we used to buy a tin of sweet corn kernels swimming in a mass of cornflour. It is easy to make soup with a  sweet corn tin bought from a store but then we don’t know what goes inside it. To cut down my misgivings, I started using fresh boiled corn to make soup.

Other favourite soups of mine are Hot and Sour Soup and Tomato Soup with Toast or this Chicken Stew

Vegetable Corn Soup

Just peel the corn, break it into two and boil in the pressure cooker. You don’t have to shell it with your fingers. Once boiled and cooled, just shear it with a knife and the kernels will come off easily. You don’t have to shell it with your thumb if you do not have a corn sheller. Soup can be a very filling and healthy winter meal. I have a big bowl of steaming hot bowl of soup for dinner. Adding soup to my diet helps to increase my veggie intake.

INGREDIENTS

1 Boiled and shelled corn

4 cups of water

5 French beans chopped finely

1 Carrot finely chopped

1 TSP TSP pepper powder

Salt to taste

1 tsp Vinegar

1tsp green chilli sauce

1tsp tomato sauce

½ tsp soy sauce

1 tsp sugar

3 tablespoons Cornflour/ cornstarch mixed in ¼ cup milk

Few spring onion greens

Few Garlic Chives

 

Method

Firstly peel and boil the corn. Once cool, shear it with a knife. If the corn is hard then churn it once in the chopper or mixer.

Next, boil 4 cups of water and add the boiled corn to it. Once it boils nicely, add the chopped carrot and beans.

Now add the salt, sugar. I add brown sugar instead of refined sugar.

Consequently, make a slurry with the cornstarch and milk. Stir into the soup till it thickens. Add the sauces, vinegar and pepper powder.

If you eat egg then whisk an egg-white and run it through a perforated spoon over the boiling soup. The soup will look rich and thick.

Garnish the Vegetable Corn Soup with spring onion greens and serve hot. I use my garden fresh garlic chives or spring onion greens.

Savour your Vegetable Corn Soup which is actually a soul food.

Notes:

1. For making chicken corn soup, use chicken stock instead of water.
2. Add shredded chicken to the soup at the end
3. You can add Ajinomoto if you want to enhance the taste.
4. If you eat egg then whisk an egg-white and run it through a perforated spoon over the boiling soup. The soup will look rich and thick.