1cupmixed vegetables (carrot, beans, peas etc)chopped into small cubes
1/2tspbutter or clarified butter (ghee)
1/4tspgrated garlic and ginger
Take 2 corn on the cob and pressure cook it with turmeric, little salt and enough water for 3 whistles. Once the pressure subsides, remove the corn kernels (around 2 cups) and puree it to a smooth paste like consistency. You can adjust the consistency as per your liking using the same water in which you boiled the corn. This is the base of our soup. If you wish you can directly buy corn kernels from the market or can even use frozen in this recipe.
Meanwhile, steam veggies of your choice (carrot, potato, beans, ) until done. (Test: Crush it in between your fingers and you should be able to easily mash it).
Now in a saucepan, heat up the butter or ghee whichever you are using. Once hot add in the minced ginger and garlic. Sauté really well. Add in the steamed veggies and give a quick stir. Add the pureed sweet corn and get one boil.
Season the soup with some salt and a dash of pepper.
Cook the soup on low flame, and do not give more than one boil as it will curdle and lose its flavor.Remember we have used salt to boil the corn kernels so use salt accordingly. Older family members can season with some extra pepper or even use chilli flakes.To make it vegan.. Just omit using butter and use olive oil instead.
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