Ingredients
- Sweet corn kernels (fresh or frozen): 1 cup
- Water or vegetable stock: 2 cups
- Onion: 1 small (finely chopped)
- Garlic: 2 cloves (minced)
- Carrot: 1 small (finely chopped)
- Capsicum: ¼ cup (finely chopped)
- Milk (low-fat or plant-based): ¼ cup
- Cornflour: 1 tsp (optional, for thickening)
- Black pepper powder: ¼ tsp
- Salt: To taste
- Oil: 1 tsp
- Fresh coriander leaves or spring onion greens: 1 tbsp (chopped, for garnish)
Preparation
Heat olive oil in a pan over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Add chopped onion, carrot, and capsicum, and sauté for 2-3 minutes until slightly softened.
Blend half the sweet corn kernels with ½ cup of water into a smooth puree.
Add the remaining whole corn kernels and the corn puree to the pan.
Add water or vegetable stock and bring to a boil. Reduce the heat and simmer for 5-7 minutes.
Mix the cornflour with milk and stir into the soup (optional for thickening).
Add black pepper and salt to taste.
Simmer for another 2-3 minutes, stirring occasionally, until the soup thickens slightly.
Garnish with fresh coriander leaves or spring onion greens. Serve hot.
Notes
- Blending part of the corn ensures a creamy texture without adding cream.
- Use mashed potatoes instead of cornflour for a healthier option.
- You can include zucchini or celery for added flavor and nutrition.
