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.

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.

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.