Corn Soup

We were able to purchase some fresh corn from our store. So I ended up hunting for some fun recipes on the web to make use of the corn. One of the recipes that I really liked was corn soup by Munjulas Kitchen. The part that was great to me was that she did not use any cream in this recipe. Here is how I made it.

Ingredients:
- 3 corn (I used fresh corn)
- 1/2 cabbage shredded
- 2 carrots chopped finely
- 1 small tomato chopped - squeeze out any excess juice
- 1/2 a onion chopped
- 1 tsp corn starch
- 1 tsp black pepper (adjust to taste)
- 1 tsp jeera
- 1 tsp oil
- salt to taste.

Method:
1. Remove the husk and steam the corn till they are soft. Use a knife to remove the kernels. Keep a handful aside. Blend the rest to a smooth paste.
2. In a hot pan add oil and jeera. Once the jeera splutters add onion and cook till it becomes slightly brown. Now add the carrots and cabbage and cook they are soft to touch.
3. Traditionally you will strain the corn and get the juice with none of the pulp. Instead of doing that I just added the blended corn to my carrot and cabbage mixture. This will taste more chunkier then your regular soup.
4. Mix your corn starch with 1/4 cup of water and add it to the soup. Add another 2 -3 cups of water, salt and pepper and bring this mixture to a boil.
5. After the soup has thickened to the consistency you prefer add the chopped tomatoes. Let it boil for a minute or two. Turn off the heat and serve this hot.

It makes a great lunch with just some breads to accompany it. Sending this recipe to Bookmark Tuesday and also to Dish Name that Starts With C hosted by Akila of Learning to cook.