This is a Text Recipe, not a Video. Due to commitments on home front and paucity of time it is becoming difficult to make videos of all known recipes. If I have to make a video only before I’m to share these recipes, it is likely to take considerable time. Meanwhile there is also an urge to share these recipes for the benefit of my viewers. These recipes are prepared, perfected and tasted at home. Hence they too carry the same commitment and conviction as in videos, while I share them with you. As and when these text recipes are converted into videos, the above photograph would be replaced with its video. Enjoy!!!
- Finely Chopped Cabbage – 1/2Cup (40gms)
- Finely Chopped Carrots – 1/4Cup (40gms)
- Finely Chopped Capsicum – 2Tbsps (25gms)
- Crushed Sweet Corn – 1/2Cup (145gms)
- Salt – To Taste (1 1/4tsps0
- Black Pepper Powder – 1/4tsp Or To Taste
- Water – As Required (750ml)
- Corn Flour – 2Tbsps
- Water – To Mix With Corn Flour (60ml)
- Carrot Juliennes – For Garnishing
- Diagonally Sliced Spring Onion Greens – For Garnishing
Wash vegetables and finely chop them. Crush sweet corn coarsely using a mixer grinder. Make slurry by mixing corn flour and water and keep it nearby.
Take a microwave safe bowl and add chopped cabbage and chopped carrots and add 100ml water. Place the bowl in microwave oven and cover the bowl partially with a lid. Cook the vegetables on high power for 5 minutes. Remove bowl from oven and add crushed sweet corn and add 50ml more water. Again place the bowl in microwave oven and cover bowl partially. Cook the vegetables on high power for 5 minutes. Take the cooked ingredients into a deep bowl and add sufficient water to make soup—here I have added 600ml water. Place the bowl on stove and heat the mixture. Add chopped capsicum and salt to the vegetable mixture and let it boil. When the mixture is boiling add black pepper powder and mix. Add corn flour slurry slowly while stirring the soup. Cook till required consistency is reached and serve hot. Serve garnished with carrot juliennes and diagonally sliced spring onion greens.
Points To Observe:
Instead of cooking vegetables in microwave oven they can even be pressure cooked in a pressure cooker or cooked on a stove top. Cooking vegetables on a stove top needs constant watch and vegetables when pressure cooked, loses their color so I preferred cooking vegetables using microwave oven.
Adding corn flour slurry is to bind the cooked vegetables and give a soup texture.
Add vegetables of your choice to this soup but remember to finely chop them.
Serve this simple and easy to make sweet corn vegetable soup on a chilly winter day.
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