Corn Veg Soup - How to make corn veg soup with little twist
Corn veg soup is delicious with crunchy vegetables and aroma of garlic and ginger. A dash of pepper powder makes it little spicy but overall is lip-smacking soup. If you have frozen vegetables then it is just 10 min soup to make.
Servings 4 Serving
½ Cup cauliflower cut into small pieces ½ Cup cabbage chopped into small pieces 3-4 Cups water or veg stock ½ Cup carrot cut into small pieces 2 Tsp corn flour ½ Cup peas (I used frozen) ½ Cup corn (I used frozen) 1 Tsp cooking oil 1 Tsp chopped or grated garlic ⅛ Tsp pepper powder 1 Tblsp spring onion Salt to taste
First of all, thaw frozen peas and corn. Clean and chopped carrot, cauliflower and cabbage, keep these veggies ready. Heat oil in a pan and add garlic. Let it cook for a min till the raw smell of garlic goes away. To this add carrot and cauliflower pieces. Saute them for 2-3 mins. Now add peas, corn, and cabbage. Mix well and saute for one min. Add 3-4 cups of water or vegetable stock. Boil it until veggies are half cooked and water reduced a bit. Mix 2 tsp of corn flour in ½ cup water and add in the pan and keep stirring. Now mixture will become a bit thick. Add black or white pepper powder and salt to taste. Garnish corn veg soup with spring onion and serve hot.
Corn flour can be adjusted as per your choice of thickness. Add more if you need more thick soup.
If you will use corn’s puree than it will become sweet corn soup.
Sauteing veggies is optional, but doing so removes the rawness of vegetables.
Serving: 0 g | Carbohydrates: 0 g | Protein: 0 g | Fat: 0 g | Saturated Fat: 0 g | Polyunsaturated Fat: 0 g | Monounsaturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 0 mg | Potassium: 0 mg | Fiber: 0 g | Sugar: 0 g | Vitamin A: 0 IU | Vitamin C: 0 mg | Calcium: 0 mg | Iron: 0 mg