Monday, November 01, 2010

Sweet corn soup - Indo-Chinese style

Sweet corn soup recipe – Indo-Chinese style.

1. Mixed vegetables - Finely diced carrot, Green beans , Cauliflower All together 6-8 cups (Fresh or frozen) Approximately 2 small packets of frozen veggies.
2. Cream style sweet corn cans -2 Nos
3. 2 cans of baby corn
4. Frozen sweet corn – 4 cups
5. Water as required
6. Soy sauce - 1 Tbsp
7. Green chili sauce- 2Tbsp
8. Pepper to taste
9. ½ of Maggi Sweet corn soup packet powder - Optional
10. Maida or corn flour – 4-5 tbsp
11. Salt to taste
12. Olive oil – 2tbsp

Please note that this makes about 10 quarts of soup. So you can reduce the quantity accordingly. I had divided the vegetables equally among 2 medium sized pressure cookers.


1. Boil all the vegetables from 1 thru 4 in a pressure cooker with enough water Put couple of tbsp olive oil and little bit salt as well.(.I usually put water just enough to cover the veggies and cook them for 1or 2 whistles. The vegetables should not get mashed up too soft. Alternatively you can cook them in the microwave too.)
2. Open the pressure cooker lid after it cools down. Add pepper, soy sauce, green chili sauce and Maggi soup packet powder
3. Add some more water and bring to boil.
4. Mix Maida/corn flour with enough water to make thin paste and add it to the boiling soup slowly little by little. You can see the soup thickening.
5. Simmer the soup for another 3-5 minutes and turn off the stove.

No comments:

Post a Comment