Sweet Corn and Capsicum Soup by Tarla Dalal
A typical Mexican smoky flavored capsicum and sweet corn soup.
Ingredients
| Boiled sweet corn kernals | 1 1/2 Cup (24 tbs) | |
| Milk | 1/2 Cup (8 tbs) | |
| Capsicum | 1 Large | |
| Oil | 1/4 Teaspoon (For greasing) | |
| Butter | 1 Tablespoon | |
| Finely chopped onion | 1/4 Cup (4 tbs) | |
| Corn flour | 1 Tablespoon , dissolved in 1/4 cup water | |
| Salt and ground black pepper | To Taste | |
| Water | 1 1/4 Cup (20 tbs) , divided |
Directions
GETTING READY
1. Brush oil on capsicum, pierce with a fork and cook over direct flame until the skin blackens.
2. Remove the capsicum from flame, rub off the burnt skin and chop it finely.
3. In blender, place sweet corn kernels, milk and ¾ cup of water. Blend until smooth.
MAKING
4. In a skillet, heat butter and saute onion over medium flame for 1-2 minutes.
5. Add roasted and chopped capsicum, mix well and sauté for another 1-2 minutes.
6. Pour the prepared corn mixture, stir occasionally and cook for 1-2 minutes.
7. Pour ¼ cup of water and prepared corn flour-water mixture. Stir constantly and cook for 1-2 minutes.
8. Season with salt and cook for another 1-2 minutes, stirring constantly.
SERVING
9. Sprinkle pepper and serve hot.
Recipe Summary
Nutrition Facts
Serving size
Calories 128Calories from Fat 42
% Daily Value*
Total Fat 5 g7.7%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol
Sodium 103 mg4.29%
Total Carbohydrates 20 g6.7%
Dietary Fiber 2 g8%
Sugars 5 g
Protein 4 g8%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
