Corn Veg Soup
Corn Veg Soup is a delicious and healthy soup that is perfect for a light dinner or as a mid-day snack. This recipe is vegan, gluten-free, and oil-free, making it a healthy and nutritious option. Corn is a great source of fiber, vitamins, and minerals, while vegetables add nutrients and flavor. The soup is flavored with a blend of aromatic spices, giving it a unique and delicious flavor.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
55 kcal
Protein
2 g
Carbs
12 g
Fat
1 g
Fiber
2 g
Ingredients
Sweet Corn
1 medium cup (150g)
Chopped Onion
1 small cup (80g)
Chopped Carrot
1 small cup (80g)
Celery Stalk (chopped)
2 tbsp (16g)
Cumin seeds
0.25 tsp (1.5g)
Coriander Powder
1 tsp (2g)
Turmeric powder
0.25 tsp (1.5g)
Common Salt
0.25 tsp (1.5g)
Red chilli Powder
0.25 tsp (1.25g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Cooking Steps
In a pan, add the sweet corn kernels, chopped onion, chopped carrot, and chopped celery. Add 4 cups of water.
Bring the water to a boil and then let it simmer for 10-12 minutes or until the vegetables are cooked through.
Once the vegetables are cooked, let the mixture cool down.
Blend the mixture in a blender to make a smooth paste.
In a pan, dry roast the cumin seeds until they start to splutter.
Add the blended soup to the pan and stir well.
Add the coriander powder, turmeric powder, red chili powder, and salt. Mix well.
Add enough water to adjust the consistency of the soup.
Let the soup simmer for 5-7 minutes on low heat.
Garnish with fresh coriander leaves and serve hot.