Healthy Indian-Style Sweet Corn Soup
A warm, comforting and nutritious sweet corn soup made Indian style — light, easy to cook and perfect as a healthy starter or light meal.
Ingredients
Equipment
Method
- Boil or steam the sweet corn kernels until soft (about 5–6 minutes). Reserve 2–3 tablespoons of the cooked kernels aside.
- Put the remaining boiled corn and 1 cup of water into a blender. Blend to a smooth paste. Strain if you prefer a very smooth soup.
- In a saucepan, heat the water (remaining 1 cup) and bring to a gentle boil. Add ginger-garlic paste and let it simmer for a minute.
- Add the corn paste to the boiling water. Stir well. Add salt and black pepper powder. Let it simmer for 2–3 minutes.
- In a small bowl, mix cornflour with chilled milk until lump free. Add this mixture to the soup while stirring continuously to avoid lumps.
- Add the reserved cooked corn kernels. Adjust consistency by adding a little water or milk if soup becomes too thick.
- Bring the soup to a gentle boil once more, then turn off the heat. Pour into bowls and garnish with chopped coriander or spring onion greens.
Notes
You can skip milk to make the soup vegan — just use water. For extra flavor, you may add a pinch of freshly ground black pepper. Serve hot. Adjust salt and consistency as preferred.