Friday, 29 March 2019

Creamy vegan sweet corn soup with coconut milk

Who doesn’t like sweet corn? I guess very less hands up! I like it in any form. Be it Sweet corn masala or Sweet corn salad or crispy sweet corn or just boiled buttery sweet corn. Here is a recipe for creamy sweet corn soup with coconut milk which makes it vegan. It is very tasty and creamy with the flavours of garlic and choice of herb. I used fresh Maruga (Davana/ Marjoram/ Origanum majorana) in making, where as you can choose any herb of choice.

Creamy vegan sweet corn soup with coconut milk

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 3
Ingredients:
Sweet corn - 1 cup or little more (Approx. 1 corn cob)
Coconut milk (thick) – 1 cup
Salt – to taste
Pepper powder – ¼ tsp, adjust to taste
Garlic cloves – 6
Fresh maruga leaves – 1 tsp, finely chopped
Corn starch – 1-2 tsp
Water – 1.5 – 2 cups

Method:
  • Initially, peel off garlic and mince very fine and keep aside.
  • Separate sweet corn kernels from cleaned cob and take in a vessel. Add water and bring to boil.
  • Add salt and pepper powder.
  • When corn is cooked and becomes soft, dissolve corn starch in 2 spoons of water and add to the boiling soup.
  • On thickening, add coconut milk and chopped fresh herb. Mix with a ladle. Switch off the stove when it just starts boiling.
  • In a pan take minced garlic. Dry roast until brown and add to the hot soup.
  • Serve this hot soup with added pepper powder if required.
Creamy sweet corn soup

Notes:
  • If you like to add ghee/ butter, then fry minced garlic with it and add it to the soup.
  • You can add other fresh herbs or dry powder of mixed herbs instead Maruga.
vegan sweet corn soup

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