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Mexican Corn Soup

Corn soup with wonderful flavours of roasted capsicum and jalapeno.- A creamy, cheesy, veggie filled soup that's layered with Mexican flavors and sure to satisfy! An instatnt crowd pleaser recipe This recipe is from FoodFood TV channel

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Mexican Corn Soup
Main Ingredients Sweet corn , Onions
Cuisine Mexican
Course Soups
Prep Time 21-25 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg
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Ingredients list for Mexican Corn Soup

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

Method

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  1. Heat 2 tbsps oil in a deep non stick pan. Add onions and celery. Crush garlic and add and saute for 2 minutes.
  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.
  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.
  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.
  5. Pour into a soup bowl and serve piping hot garnished with remaining roasted red capsicum and a sprig of fresh coriander leaves.

Nutrition Info

Calories 587
Carbohydrates 6
Protein 55.8
Fat 33.5
Other Fiber 6
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