A healthy gutsy soup, adapted from the recipe on Two Peas & Their Pod. Corn cooked with carrots and red peppers, for a refreshing and delicious easy to make thick soup.
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| Cook Time | 60 minutes |
| Servings | serving |
Ingredients
- 1 onion
- 2 cloves garlic
- 1 carrot
- 1 red pepper
- 1 cup baby corn
- 2 cups vegetable stock
- 2 1/2 cups milk
- 1/4 cup flour
- 2 cups corn
- 1 tsp pepper Fresh ground
- 1/4 tsp red pepper flakes
- 2 tbsps unsalted butter
- 1/2 tsp thyme Dry
- a few mint leaves
- to taste salt
Ingredients
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Instructions
- Peel the carrots. Dice carrots, baby corn and red pepper. Slice onions and garlic.
- Melt the butter in a pan and sauté onions for 2 minutes. Add garlic, sauté for 30 secs.
- Add carrots, red peppers and baby corn. Sauté for 5 minutes on low flame, stirring often.
- Add the stock, bring to a simmer and cook on low flame for 20 minutes till the carrots are soft.
- Strain the vegetables, leaving the drained stock in the pot. Turn off the flame.
- Let the vegetables cool for 5-10 minutes. Transfer to a blender and purée coarsely, leaving some pieces intact to add to the texture of the soup.
- Transfer the purée to back to the pan of stock, from step 6 above,and heat on low flame for 5 minutes.
- Meanwhile mix the flour in half the milk. Add this mixture to the pan, whisk it in. Add the corn.
- Add salt to taste, ground pepper, red pepper flakes and thyme.
- Add more milk till the soup is thin. The soup will thicken once it cools.
- Bring to a simmer, lower the flame and cook for 20 minutes or till the soup is thick, stirring periodically.
- Take off from the stove.
- Garnish with mint leaves and serve hot.
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Thank you Shreya! Do try it out, it’s easy and the results are most satisfying!
Lovely… 😊