The only thing I love about the winters are the hot soups. These soups are so satisfying and filling that most of the time you don’t need to have anything else in the main course. A toasted and crusty bread works the best with these veggies and corns loaded soup
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Though any time is a good time for soups but winters beg to prepare some healthy and filling piping hot soups. As the temperature has suddenly decreased here for the past few days making the bones freeze, this is the best option to comfort yourself. This easy to make veggie soup with sweet corns do not need a thickener like cornflour or refined flour. I blend some corns into a puree to add to this soup which brings it to a thick creamy consistency
I absolutely love making this soup because it’s super easy – just cook everything in one pot and you’re done. sometimes it’s much better to let the stove do the work for you!!
Course – Soup/Appetizer
Cuisine – world
Prep Time – 10 Min
Cook Time – 15 Min
Total Time – 25 Min
Yield – 2 Servings
Author – Bharti Dhawan
Ingredients
1- Finely chopped onions – 1/2 cup
2- Finely chopped carrots – 1/2 cup
3- Finely chopped Green beans – 1/2 cup
4- Corn kernals – 1/2 cup +1/2 cup kernals blended
5- into a fine puree
6- Salt – to taste
7- Pepper powder – 1 tsp
8- Butter – 2 tsp
Instructions
1- Heat butter in a pan and add veggies to it.
2- Saute the veggies for a few minutes
3- Add corn kernels and stir well
4- Add water, pureed corns and salt to it. Cover the pan and let it boil at low flame.
5- Slowly the soup will start thickening after a few boils
6- Time to add black pepper powder and mix well
7- Serve the soup piping hot
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