This creamy corn soup with vegetables is a great starter for a summer lunch. Served hot or cold.
1. Chop cauliflower, carrot, and string beans into very small pieces.
2. Chop tomato in small pieces and remove the seeds. Set aside.
3. Boil the corn in about 1-1/2 cups of water until the corn is soft. Remove 1/4 cup of corn and set aside.
4. In a Blender, blend the rest of the corn into a paste, pour into mesh strainer with bowl. Use back of spoon to strain paste into bowl. Add little water (if needed to help with straining). Disregard remaining corn kernel in mesh strainer.
5. Mix the cornstarch with 1/4 cup of water and set aside.
6. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
7. Now add the cumin seeds. After the cumin seeds crack, add the carrot, cauliflower, string beans and 1/4 cup of water. Cook the vegetables on medium heat until they are tender.
8. Next, add the corn paste, corn, tomato, cornstarch mixture, and two cups of water to the vegetables. Bring the soup to a boil and lower the heat to medium low. Let the soup cook for another five minutes and serve.
Corn soup can be refrigerated for about a week and can be frozen for months. If you have decided to freeze or refrigerate the soup hold the three cups of water you were adding. Add the water at the time ready to use the soup.
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 136 | ||
Calories from Fat: 13 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 35.3mg | 1 % | |
Potassium 608.2mg | 16 % | |
Total Carbohydrate 29.7g | 9 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 24.8g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 136
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