Creamy Corn and Vegetable Soup
Creamy Corn and Vegetable Soup
Drinking hot soup during winter evenings is an absolute pleasure. Sweet corn is an ingredient that makes any soup delightful. In this creamy corn and vegetable soup, you have to crush the corn a little to get the creamy finish. Let me share the overview of this recipe.
To begin with, crush corn by adding water and grinding in a mixer/blender. Add some water. Boil this mix for 3-4 minutes and keep aside. Mix some corn flour with water. Keep aside. Heat some butter in a deep-bottomed pan. Throw chopped carrot and cabbage into it. Stir-fry for 3-4 minutes. Pour corn flour-water mix. Also pour crushed sweet corn mix. Boil them for 2-3 minutes. If it is too thick, add some water and adjust the consistency. Add some white pepper powder(I used black pepper), sugar, and salt. Mix well. Turn off the fire. The soup is ready to serve. Sip it hot. Enjoy the taste!
Cook Time
Ingredients for Making Creamy Corn and Vegetable Soup
- 1 bowl sweet corn kernels, I used fresh corn
- 1/2 cup finely chopped cabbage
- 1/2 cup finely chopped carrot
- 1/2 tsp white pepper powder, if you don't have, use black pepper powder
- 1/2 tsp butter
- 2 tsp corn flour
- 1/2 tsp salt to taste
- 1/2 tsp sugar, optional
Step-By-Step Guidelines and Images for Making Creamy Corn and Vegetable Soup
- Take corn in a mixer/blender. Add water. Crush to get coarse and thin mix. Add some water and boil the mix for 3-4 minutes. Keep aside.
- Mix corn flour in half a cup water and make lump-free mix. Keep aside.
- Heat butter in a deep-bottomed pan. Saute chopped carrot and cabbage for 3-4 minutes.
- Pour corn flour-water mix. Also pour boiled corn mix. Boil for 3 minutes, stirring occasionally.
- Add pepper powder, sugar, and salt. Mix and give a quick boil. Turn off the fire.
- Creamy corn and vegetable soup is ready to serve. Sip it hot and enjoy the yummy flavor!
Some Noteworthy Information
Crushed corn has the tendency to become thick when boiled. Hence, adjust the consistency adding water to it. Adjust the salt and sugar accordingly.
Nutritional Information of Creamy Corn and Vegetables Soup
| Nutrition Facts | |
|---|---|
| Serving size: 1 | |
| Calories | 182 |
| Calories from Fat | 18 |
| % Daily Value * | |
| Fat 2 g | 3% |
| Carbohydrates 37 g | 12% |
| Sugar 5 g | |
| Fiber 5 g | 20% |
| Protein 5 g | 10% |
| Cholesterol 0 mg | |
| Sodium 520 mg | 22% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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