Fresh Corn and Capsicum Soup

I was never a soup person, I use to have soup only in restaurants and limit myself with tomato soup and if I venture out to any new soup most of the time my experience would not be so good. Now a days I try to make different variety of soups at home just to keep myself interested in it.  I am also showing how easy it to make corn kernels off the cob.

 

I had fresh corn to use and I wanted to do something other than usual corn on the cob which anyway I did for the another corn. I found this recipe at SK website and changed almost fully to do it my way, the result yummy delicious and filling soup. Fresh sweet corn and roasted capsicum adds a wonderful flavour and texture to the soup and to my surprise even DH liked it which is very unusual. So as I always say if you looking for something different, simple and elegant then this is for you

Severs – 2-3
Adapted from: Sanjeevkapoor.com

Ingredients:

Fresh Corn - 1 OR Frozen Corn -1 cup
Capsicum - 1 [medium]
Onion - 1 [ medium]
Garlic Pod - 1
Olive Oil - 1 tsp
Salt and Pepper - To taste
Vegetable Stock - 2 Cups OR 1 Vegetable Stock Cube
Water

Method:
1. Remove corn’s outer husk (don’t peel it) just remove the threads and bring back the husk on the back around corn ear and roast corn on direct medium flame until it slight charred around 3-5 minutes,turning sides on intervals.

How to make Corn kernels off the Cob

2. Once roasted let it cool for a while and remove husk. Use a sharp knife run it vertically and scrap out corns, it comes around 1 Cup from 1 corn, keep aside 1 tbsp of corn kernels for garnishing. If you are using frozen corn, then thaw it and jump to step 3.

3. Wash and roast slightly capsicum on direct flame.  Soak in water, remove skin and chop it, keep aside. Chop garlic and onion.

3. In a pan heat oil, sauté garlic until light brown  add chopped onion and sauté until transparent, add corn and sauté for a minute.

4. Add capsicum and mix well.  Add salt, pepper, vegetable stock cube and 1 cup water.  Bring it good boil and let it simmer for 3 minutes or until corn gets cooked.

5. Let it get cool and then  transfer everything to a mixer or blender.  I don’t add more water while blending just to make sure my mixer doesn’t overflow. If you wish you can add more water or stock.

6. Grind it to smooth paste and transfer back everything to the pan and add 2 cups of water and bring to boil.  Adjust salt and pepper if required.

Garnish with reserve corn kernels, chopped spring onion/cilantro, or carrot choice is yours. I used corn and chopped carrot. Serve hot, we had it with fried rice.

Note:
~ You can add little corn flour mixed in water to thicken the soup but I don’t find it necessary to do that as the soup by itself thick and creamy.

And this soup makes it way to Lubna's Joy from fasting to feasting IV.
Have a nice day ~~