Cooking is one of my passions. I like to make nutritious and tasty foods at home.
Corn Soup Topped With Sauteed Veggies
American corn (also known as sweet corn) is my favorite. I like its unique flavor and crunchiness. I also find that corn combines very well with other vegetables and spices.
Corn is loaded with antioxidants. It has phytochemicals that promote healthy vision. It is also a known source of iron, folic acid, vitamins, minerals, and dietary fiber.
This corn soup is mildly sweet and peppery. The ginger, garlic, and onions impart a pleasant aroma, and I garnished the soup with freshly sauteed veggies.
Let me now share the recipe.
|Prep time||Cook time||Ready in||Yields|
4 bowls of soup
- 1 corn cob, kernels separated
- 1/4 cup onions, roughly chopped
- 3 garlic cloves
- 1 bay leaf (optional)
- 1/2 teaspoon peppercorns
- 1 teaspoon olive oil, or any other oil
- 1 teaspoon butter
- 1 cup mixed veggies (for the topping), e.g., julienned capsicum and carrots, tomato chopped into quarters
- salt to taste
- 1 teaspoon ginger, roughly chopped
- Separate the kernels from the corn cob. Set aside.
- Heat butter in a deep-bottomed pan. Add julienned carrots and capsicum. Saute for 2 minutes. Add quartered tomatoes.
- Throw in some salt. Saute until tomatoes wilt.
- Add a fistful of fresh corn. Saute for 2 more minutes. Place this mixture in a bowl. This is for the topping. Set aside.
- In the same pan, add olive oil or any other oil. Add chopped onions, ginger, and garlic cloves, and optional bay leaf. Saute until onions turn translucent.
- Throw in peppercorns and remaining fresh corn. Add some salt. Saute for 2 to 3 minutes on a high flame. Turn off the stove.
- Transfer the contents to a mixer or blender. Remove the bay leaf (if you have added it) and discard.
- Grind the contents to get a smooth, creamy paste. Pour it back into the same pan.
- Heat the pan. Add some water to get the right consistency. Bring the mix to a boil. Turn the stove off. Check for taste. Add salt, if needed.
- Your favorite fresh corn soup is ready! Pour it equally into 4 bowls. Top each of them with 2 tablespoons of sauteed veggies.
- Enjoy sipping this thick, creamy, and crunchy fresh corn soup!
ShailaSheshadri (author) from Bengaluru on November 24, 2017:
Thanks MsDora. Yeah.. it is a nutritious, yummy soup. Try it on a leisure day.
Dora Weithers from The Caribbean on November 24, 2017:
Thanks for sharing this recipe. Looks good and the nutrients make it worth a try.
ShailaSheshadri (author) from Bengaluru on November 23, 2017:
Thanks for reading my hub. Adding sauteed veggie topping enhances the taste and nutrition. The original recipe used smoked bacon slices and roasted corn as the toppings. As I am a vegetarian, I used a veggie toppings. You can use either of them.
Mary Wickison from Brazil on November 23, 2017:
I made a similar version of this just last night. I like your addition of extra vegetables on top. Next time I make it, I'll be sure to add some.
Thanks for the idea.