Vegetarian Soup Recipes – Sweet Corn Soup
Corn being a versatile ingredient is a perfect blend, be it a thin broth or a creamy soup or stew. It stimulates every kind of appetite. There are an almost innumerable variations of corn soup that to in different cuisines.
For a traditional Thai style combining vegetables tempeh, seitan, or sturdy mushrooms in chilli curry paste with coconut milk can do the trick.
While the English prepare corn chowderby folding in fresh cream.
Quick corn soup can be made from little fresh milk, a dash of herbs or seasoning.
For Chinese corn soup begin with five spice powder, good-quality sesame oil plus some tamari sauce.
Miso does the trick for a Japanese version.
So the next time you try your hands on corn pick up any of these easy variations.
Ingredients:
1 cup – Sweet corn cream style
1/2 cup – Sweet corn kernels
3-4 cup – Vegetable broth
1 No – Stock cube crushed
1/4 cup – Water
2 tbsp – Cilantro chopped
1 tbsp – Garlic chopped
1/4 tsp – White Pepper
1 No – Onion halved
1/4 tsp – Coriander seeds
1 No – Red chilli
1/4 inch – Cinnamon stick
Pinch of cumin powder
Salt to taste
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Method:
Place the onion, garlic, cilantro, cinnamon stick, cumin, coriander, and chilli in a stock pot.
Add the broth, stock cube and water and simmer for 20 mins to 1/2 hour.
Strain the liquid and then add corns, pepper and salt to it.
Bring to a boil and serve hot.
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