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Mexican Corn Soup

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Corn soup with wonderful flavours of roasted capsicum and jalapeno.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time :21-25 minutes

Cooking time : 21-25 minutes

Servings : 4

Mexican Corn Soup

Main Ingredients

Sweet Corn , Oil

Cuisine

Mexican

Course

Soup

Level Of Cooking

Medium

Calories

587

Carbohydrates

6

Protein

55.8

Fat

33.5

Fibers

6

Ingredients

  • Sweet Corn drained
    7 tablespoons
  • Oil
    2 tablespoons
  • Onions chopped
    2 medium
  • Celery chopped
    1 tablespoon
  • Garlic
    5-6 cloves
  • Carrot
    1 medium
  • Salt
    to taste
  • Coriander powder
    1/2 teaspoon
  • Cumin powder
    1/2 teaspoon
  • Vegetable stock
    3 cups
  • Pickled jalapenos
    1 slice
  • Red capsicum roasted chopped
    1 medium
  • Fresh coriander leaves
    a few sprigs

Method

Step 1


Heat 2 tbsps oil in a deep non stick pan. Add onions and celery. Crush garlic and add and saute for 2 minutes.

Step 2


Cut carrot into small pieces and add along with salt, coriander powder, cumin powder and mix well. Add vegetable stock, cover and cook for 2 minutes.

Step 3


Add 4 tbsps corn, cover and continue to cook. Add jalapeno and cook till carrot is soft. Strain the stock into a bowl and put the solids into a mixer jar. Add ¼ cup cold vegetable stock and grind till smooth.

Step 4


Pour the stained stock back into the pan add the puree and mix well and bring to a boil. Add 3 tbsps sweet corn, most of the roasted capsicum and mix.

Step 5


Pour into a soup bowl and serve piping hot garnished with remaining roasted red capsicum and a sprig of fresh coriander leaves.

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