Sweet Corn and Spring Onion Soup

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Sweet corn and spring onion are a match made in heaven. Complementary in everything from texture and colour to flavour, the duo combines beautifully to offer an irresistible treat to the taste buds. Chopped garlic causes a spike in flavour, while black pepper offers a traditional soothing pungency that is typical of soups. Enjoy the Sweet Corn and Spring Onion Soup steaming hot, with perhaps a crisp bread roll or two.

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Preparation Time: 15 mins
Cooking Time: 12 mins
Makes 4 servings

Ingredients

1 cup sweet corn kernels (makai ke dane)
1 1/2 cups chopped spring onions whites
1 cup chopped spring onion greens
1 tsp oil
1 tsp finely chopped garlic (lehsun)
salt and freshly ground black pepper (kalimirch) to taste

Method

1. Combine the sweet corn and 1 cup of water in a mixer and blend to a coarse mixture. Keep aside.
2. Heat the oil in a deep non-stick pan, add the spring onion whites and garlic and sauté on a medium flame for 2 to 3 minutes.
3. Add the corn-water mixture, salt and 2 cups of water, mix well and cook on a medium flame for 6 to 7 minutes, while stirring occasionally.
4. Add the spring onion greens and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
5. Serve hot.

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