The winter is slowly coming. Or should I say it is coming in slow motion… The mix of warmth and the nip of coolness is actually causing a havoc with the health of majority here. So when the Blogging Marathon #106 themes were declared, I obviously had to choose “Stews and Soups” as one, as all of us will now be looking at warming options for the body and soul. Hehe… So you will find three super easy recipes related to this theme back to back… You can browse the already existing soup recipes here…
The first one is a very simple corn soup. I always keep packs of frozen or tinned corn, since my girls love a quick snack with it, most of the time in the form of this buttery pizza corn or this corn chaat. When this theme was declared, I wanted to make use of one of the tins to make some soup. HD has been having his bout of flu and to say the least, it has been very irritating. It is tougher to handle the man more than the kids when they are sick. I am sure many would agree. 😀 I made this soup for him to settle his fever. It was very light on the stomach, had no diary ingredients in it and yet was thick and creamy, to make a full meal. This is a very easy soup that just needs to be mixed and pressure cooked, and then finally it is blended as per your requirement. I kept it a bit chunky with the corn bites but you can go ahead and make it as smooth as you want. I also kept it thick to be had with a spoon but you can add more water as you wish. I do feel a nice douse of coconut milk would up the flavors a good notch for this otherwise simple soup. Off to the recipe…
Vegan Sweet Corn Soup
- 1 tbsp olive oil
- 4 cloves garlic minced
- 1 small onion minced
- 1 small potato peeled and chopped
- 380 gm can sweet corn
- 1 tbsp paprika powder
- 1 tsp cumin powder
- 1/4 tsp turmeric powder
- Salt and pepper to taste
- 1 vegetable stock cube
- 2-4 cups water depending on thickness required
- Heat oil in a pressure cooker. Add the garlic, onion and potato with a pinch of salt and cook for five minutes.
- Add the rest of the ingredients, give a good mix and close the lid. Pressure cook for three whistles on high. Switch off and allow the pressure to go on its own.
- Open the lid and using a hand blender, blend the soup till desired consistency. I kept it a little chunky but you can make it smooth.
- Adjust seasoning and serve with a garnish of coriander leaves.
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#106.