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Corn and Pepper Soup
Main Ingredients | Sweet corn kernels, Capsicum |
Cuisine | Fusion |
Course | Soups |
Prep Time | 15-20 minutes |
Cook time | 10-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- ½ cup Sweet corn kernels
- ½ cup Capsicum mixed, finely chopped
- 1 tablespoon Oil
- 1 tablespoon Garlic chopped
- ½ tablespoon Ginger chopped
- 1 small Onion finely chopped
- 2 teaspoons Celery finely chopped
- to taste Salt
- 1½ teaspoon Red chilli sauce
- 1 teaspoon Soy sauce
- ½ teaspoon Crushed black peppercorns
- 3 cups Vegetable stock
- 1 tablespoon Cornflour/ corn starch
- for garnishing Fresh coriander leaves chopped, 1 teaspoon +
- 1½ teaspoons Vinegar
Method
- Heat oil in a non-stick pan. Add garlic, ginger and sauté for half a minute.
- Add onions and sauté till the onion turns golden. Add celery and mix well.
- Add bell pepper, salt, mix well and sauté for 1-2 minutes.
- Add corn kernels, mix well and reduce the heat. Add red chilli sauce, soy sauce and mix well.
- Add crushed peppercorns and vegetable stock and bring to a boil on high heat.
- Take cornflour in a bowl, add sufficient water and mix well to make a smooth slurry. Add this to the soup, mix well till it thickens.
- Add chopped coriander and mix well. Switch off the heat, add vinegar and mix well.
- Serve piping hot garnished with chopped coriander.
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