Corn Onion Soup (Healthy and Light)

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, corn onion soup (healthy and light). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Corn Onion Soup (Healthy and Light) is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Corn Onion Soup (Healthy and Light) is something which I’ve loved my entire life. They’re fine and they look wonderful.

Roughly cut the corn from each cob, and place the kernels and cobs in a large stockpot. Add the leek, season with salt and pepper and cook for another five minutes. Ingredients to make healthy heart, pregnancy friendly sweet corn and spring onion soup are easily available in Indian kitchens. To make sweet corn and spring onion soup start with grinding sweet corn into a course paste and keep aside.

To begin with this recipe, we have to first prepare a few ingredients. You can cook corn onion soup (healthy and light) using 9 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Corn Onion Soup (Healthy and Light):
  1. Get 2 onions
  2. Make ready 5-6 cloves garlic cloves
  3. Prepare 1⁄4 cup sweet corn
  4. Make ready 1⁄4 cup peas
  5. Prepare 1 tbsp black pepper
  6. Take As per taste Black salt
  7. Prepare 2 tbsp butter
  8. Get 1⁄2 tbsp hing for tadka
  9. Take 1 tbsp corn flour

Stir in the remainder of the ingredients. Add the remaining corn kernels and the potato to the onions in the pot. This easy, gluten-free, plant-based, vegan recipe is a celebration of fresh summer vegetables and authentic Peruvian flavor. Cooking the corncobs in the broth of this soup adds a subtle sweetness.

Steps to make Corn Onion Soup (Healthy and Light):
  1. First take onion, garlic, corn and peas.
  2. Chop them.
  3. Now take a jar and put 1⁄2 cup corn in it and make paste.
  4. After that put a kadhai on gas in low flame and add butter, chopped onion, garlic and stir for 5 mins.
  5. Now off the gas and let them cool after that pour onion and garlic in jar and make a paste.
  6. Now again put a kadhai or cooker on gas in low flame, add butter, some chopped onion and add pastes of corn and onion, garlic, peas and corn.
  7. Now the time to add water and boiled for 5 mins and add black salt and black pepper and stir.
  8. If u want running soup then it's ready. Otherwise you can add corn flour and mix in water and add them, so the consistency of soup is now thick.
  9. Now your hot soup is ready🍲 to enjoy.

This easy, gluten-free, plant-based, vegan recipe is a celebration of fresh summer vegetables and authentic Peruvian flavor. Cooking the corncobs in the broth of this soup adds a subtle sweetness. This is a light, healthy taste of a South American favorite. Serve with Peruvian Stuffed Peppers, Rosemary Garlic Roasted Potatoes, or Quinoa Salad. You'll have yourself a warm, delicious bowl of soup that is so light you can serve this as a first course for dinner or with a half sandwich for lunch… Creamy Corn Soup with Queso Fresco and Cilantro doesn't use any cream, instead it's simmered in low fat milk and thickened with a potato.

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