Sweet Corn and Chile Soup
|Olive oil||1 Tablespoon|
|Onions||2 Medium, chopped|
|Garlic||4 Clove (20 gm), minced|
|Corn kernels||3 Cup (48 tbs) (fresh or frozen)|
|Water/Vegetable broth||2 1⁄2 Cup (40 tbs)|
|Hot chile peppers||2 , seeded, minced|
|Milk/Soy milk||2 Cup (32 tbs)|
|Zucchini||2 Medium, quartered|
|Fresh lemon juice||2 Tablespoon|
|Tomatoes||2 , diced|
|Dried parsley||2 Tablespoon|
1.Put the kettle on gentle flame, and add the olive oil.
2.Once warmed well, add the onions and garlic,saute well till they are translucent
3.Toss in corn kernel, stir and cover. Cook for upto 4 minutes.
4.Add the chiles and water.Cover and simmer for upto 15 minutes, till corn is tender
5.Choose a slotted spoon, and remove 1/4 th of the soup. Process this in a blender or processor.
6.Once done, return it to the soup kettle.
7.Toss in zucchini, lemon juice, tomatoes, milk and parsley. Cover and cook but do not let it boil
8.Ladle into bowls, sprinkle more parsley and serve hot