Sweet Corn Soup

Steam corn on cobs in a pan, pressure cooker or Instant Pot. Remove in a bowl and cool to room temperature. To know more, swipe up!

Use a knife to carefully scrape the corn kernels from the cobs.

Keep aside some corn kernels that will be used later.

Transfer remaining steamed corn kernels to a blender jar.

Add water as required.

Blend the corn kernels until smooth.

Heat oil in a pan. Add chopped spring onion whites and finely chopped celery, mix and sauté on low heat for 2 minutes.

Add blended corn paste on low heat and stir to mix.

Add water or vegetable stock in the pan.

Mix and bring the soup to a boil on medium-low to medium heat. Stir occasionally.

Add the reserved steamed corn kernels.

Add freshly crushed black pepper and salt. Mix well.

Simmer the soup on low heat for 2 to 3 minutes.

Mix cornstarch and water to a smooth paste in a small bowl.

Keeping the heat to a low, add the cornstarch paste in the soup. This will thicken the soup.

As soon as you add cornstarch paste, mix it quickly so that it does not begin to form lumps.

Simmer the soup on low to medium-low heat further for 2 to 3 minutes.

Serve sweet corn soup hot. For more recipes, visit vegrecipesofindia.com