This sweet corn soup is super easy to make. It has a naturally sweet taste and it is addictive and abundant in energy. If you are a soup lover, then you will definitely love this one too.
If you sweat a lot in the gym, or you are an active person you can often include corn in your diet. It enhances energy.
You can make this soup at any time of the year, not only during summer. Corn is always available in the market. In the summer you will find fresh corn and during the cold seasons you can use frozen or canned corn.
I have prepared this simple soup by sautéing onion pieces in butter. Into the sautéed onion I have added corn puree. I pureed half of the cooked corn and added. This gives thickness to the soup.
Then I have added milk and cooked. The freshly ground pepper and the nutmeg powder added in the soup gives flavur and aroma.
Into the milk, corn puree and spice mixture I have added the remaining cooked corn and simmered it.
The greens added make it more colorful, flavorful and healthy.
You can serve it with a bowl of green salad and garlic bread or can have it just like that. It tastes delicious either way.
SWEET CORN SOUP RECIPE
PREPARATION TIME : 15 MINUTES
MAKING TIME : 20 TO 25 MINUTES
CAN BE SERVED TO 4 PEOPLE
INGREDIENTS
All the ingredients are measured in a 250 ml cup
- 2 cups of corn, cooked
- 2 cups of full fat milk
- 1 or 2 tablespoons of butter
- 1 small onion finely chopped
- 1/4 teaspoon of nutmeg powder
- 1/2 teaspoon of freshly ground black pepper powder
- 2 tablespoons of finely chopped fresh coriander leaves or parsley
- Salt to taste
METHOD
- Grind one cup of the cooked corn into a fine paste by adding 1 cup of water. Pass it through a fine sieve, discard the small bits and keep the smooth puree aside.
- In a soup pot, over a low heat, add the butter. Into this, add the onion pieces and sauté until transparent, Do not let it brown but make sure the raw smell is gone completely.
- Add the puree and cook it on a low flame for a few minutes.
- Add the milk, increase the temperature of the stove to high and bring it to a boil. When the milk starts boiling, reduce the temperature to low and continue to cook it for another five minutes. Stir in between.
- Add the required amount of salt and mix. Then add the pepper powder and the nutmeg powder and mix.
- Add the remaining cooked corn and simmer it for 2 or 3 minutes.
- Switch off the stove and garnish with the finely chopped coriander leaves or parsley and serve it warm.
NOTE
Sauté the onion until its raw smell is gone completely, otherwise the soup smells like onion.
If you are using canned corn, drain the liquid before cooking it.
If you are using fresh corn, remove the husks and silks from the corn and cut the kernels off from the cob using a knife and cook the kernels.
You can add more pepper powder if you like.
STEP BY STEP PICTURES
Grind one cup of the cooked corn into a fine paste by adding 1 cup of water. Pass it through a fine sieve, discard the small bits and keep the smooth puree aside.
Heat butter
Add the onion pieces and sauté until transparent, Do not let it brown but make sure its raw smell is gone completely.
Add the puree and cook it on a low flame for a few minutes.
Add the milk, increase the temperature of the stove to high and bring it to boil. When the milk starts boiling, reduce the temperature to low and continue to cook it for another five minutes.
stir in between.
Add salt, pepper powder and nutmeg powder and mix.
Add the remaining cooked corn.
Cook on a low heat for another 2 or 3 minutes.
Switch off the stove, garnish with finely chopped fresh coriander leaves or parsley and serve it warm.
