This Sweet corn and vegetable soup is one of my favourites. I can make a meal of it. Delicious and though filling, it is light on the stomach.
1 Cob of Sweet Corn
10 French Beans
1/2 of a Carrot
Pluck the corn kernels off the cob. Reserve one fourth of them and pressure cook them till done. Run the remaining three fourth through the mixer and pour the puree into a pan. Chop the French Beans and Carrot fine. Drop them into the puree. Add the boiled corn, adjust consistency by adding enough water. Tip in the pepper and salt as required and bring to a boil. Simmer for a couple of minutes, switch off and keep aside covered for five minutes for the vegetables to get cooked to the right crunch. Chilly vinegar, chilly sauce and soya sauce are accompaniments of choice. I prefer mine as is.
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