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Sweet Corn And Roasted Capsicum Soup
Main Ingredients | American corn kernels, Green capsicum |
Cuisine | Fusion |
Course | Soups |
Prep Time | 10-15 minutes |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1½ cups american corn kernels, boiled
- 1 medium green capsicum
- 1/2 cup milk
- 2 tablespoons oil
- 1 medium onion, chopped
- Salt to taste
- 2 fresh red chillies, diagonally sliced
- 1 tablespoon cornflour/ corn starch
Method
- Roast the capsicum on direct flame till lightly charred. Dip it in a bowl of water and peel off the charred skin. Remove the seeds and chop roughly.
- Grind the corn with milk to a coarse paste.
- Heat oil in a deep pan. Add onion and sauté till lightly browned. Add the ground sweet corn and one cup of water. Stir and cook. Add the capsicum and stir.
- Add salt, fresh red chillies and simmer.
- Mix cornflour in quarter cup of water and add to the soup and stir. Cook till the soup thickens slightly.
- Serve piping hot.
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