Sweet Corn And Vegetable Soup | Chinese Recipes

Today I post sweet
corn and vegetable soup, its Indo-Chinese cuisine which prepared with whole
sweet corn kernels and half of crushed, mix with some seasonal and crunchy vegetables. I used very simple and flavorful recipe.
I love sweet corn personally and sweet corn based recipes. It’s a great option
for winter season as anytime hungry meal.
Here
are some other soups from my blog are,

How to Prepare Sweet Corn and Vegetable Soup Recipe.


Preparation Time: 15 Minutes
Cooking Time: 10 Minutes
Servings: 4
Category: Side Dish- Soup
Cuisine: Chinese Cuisine
Ingredients:
1 Cup Sweet
Corn, Boiled
½ Cup Mixed
Vegetables (Carrots, Capsicum, Cabbage), finely chopped
½ Tsp. Garlic
Paste
3 Tbsp.
Cornflour
4 Cup Water
1 tsp. Soy
Sauce
Salt to
Taste
Black
Pepper to Taste
1tbsp. Butter
Instructions:
Boil the sweet corn and crush in
grinder half of them.
Combine cornflour in 1 cup of water
and mix well. Keep aside.
Heat the butter in a deep pan, add
garlic paste and sauté on medium flame.
Add boiled sweet corn, crushed corn,
mixed vegetables and mix well. Add soya sauce, salt, black pepper and again
stir continuously for few seconds.
Add cornflour water mixture and
extra cup of water to adjust the consistency.
Cook it on a medium flame for
another 5-7 minutes, stir randomly.
Serve hot sweet corn soup with chili
vinegar and soya sauce.
Notes:  Adjust the salt and pepper seasoning in soup according
to your tastebuds because soya sauce also salty in taste.

Tags: How to make sweet corn soup,
soup recipes, Chinese cuisine, Chinese recipes, healthy recipes, side dishes,
blogging marathon, simply tadka, sweet corn recipes, vegetable recipes,
vegetarian recipes, sweet corn soup recipes, carrot recipes, soya sauce
recipes, cornflour recipes. 

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