A Simply Delicious Sweetcorn Soup that is easy to make, with simple ingredients, and is bursting with flavour and hearty goodness.
South Africa is still experiencing some icy cold days as we near the end of winter. Soup is still present on many home dinner tables, to ward off the cold. Sweetcorn Soup, is a very versatile soup, as it can be made using fresh sweetcorn OR Frozen sweetcorn.
Being originally popular in countries that Grew Sweetcorn or Corn, This soup has now gained popularity worldwide as Sweetcorn has become more accessible. Adding a vegetarian soup to your table, is a clever way to ensure that you and your family get in as much vegetables into your diet. You can opt for this soup to be Chunky, or like me, A smoother end result, by blending the soup.
What to expect of this Sweetcorn Soup? It’s SUNSHINE in a Bowl! A warm, glowing bowl of sweet and nutritious goodness. Delicately seasoned with herbs, and whole spices and finished off with a little creamy feel added from Evaporated milk.
Let’s get you ready to prepare this Delicious and Dreamy Sweetcorn Soup, perfect for anytime of the year, for any occasion.
Use this Step by Step Collage, below, to help you better visualise the steps to making this Easy Sweetcorn Soup!
Happy “sweetcorn Soup” making Lovelies
Simply Delicious Sweetcorn Soup
Author: Foodeva Marsay (@foodeva_marsay)
You will Need:
3 Cups Sweetcorn kernels (Fresh or Frozen)
2 Tablespoon Olive Oil
2 Tablespoon Butter/Ghee
1 medium Onion, Chopped
1-2 sprigs Fresh Thyme
1/4 teaspoon Whole Jeera (Cumin Seeds)
1/4 teaspoon Whole Shahjeera (Caraway Seeds)
1/4 Teaspoon Whole Kalonji seeds (Black Cumin/Nigella seeds)
1/2 teaspoon Garlic Paste or Chilli Garlic Paste (or chopped)
1/2 teaspoon Turmeric Powder
1/2 teaspoon Chilli Powder
1/2 teaspoon Dhania Jeera Powder (Coriander and Cumin powder)
Salt and Pepper to season
1 litre Vegetable or Chicken Stock
1/2 Cup Evaporated Milk
Chopped parsley to serve
~ If you are using fresh sweetcorn on the cob, Remove the sweetcorn kernels from the cob, to measure 3 Cups.
~ Heat Olive Oil and Butter/ghee in a pot
~ Add in the Chopped Onions, together with the Thyme, Jeera, Shahjeera, Kalonji seeds, and sauté until onions are lightly browned.
~ Now add in the Garlic Paste, and the Powdered spices mentioned.
~ Sauté this for a few seconds, and then add in the Sweetcorn. Stir well to combine.
~ Season with a little salt, and 1/2 teaspoon White pepper powder
~ Top this sweetcorn with the Vegetable or Chicken Stock. Allow to simmer on medium heat, for 15 minutes.
~ Add in the Evaporated Milk, stir well.
~ Using a blender, or Hand-held Immersion blender, blend sweetcorn soup to desired preference.
~ You may also add in A cornstarch Slurry at this stage, if you need a thicker soup consistency. (1-2 Tablespoon cornstarch mixed in a little water/milk)
~ Check and adjust salt and pepper seasoning, before serving.
~ Serve Hot, with a sprinkling of chopped parsley and toasted garlic bread.
Notes by Foodeva Marsay:
~ Add a small grated Potato, if you prefer, at the sautéing stage.
~ Fresh Cream may also be used, instead of Evaporated milk. Use just 1/4 Cup, or lesson Fresh Cream, As the creaminess of the sweetcorn should still come through in the soup, and not be overpowered by fresh cream taste.
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MORE SOUP RECIPES FOR YOU TO TRY:
1: KINGSOUP/ RASSO/RASSAM
2: EASY CLASSIC TOMATO SOUP
3: CHICKEN AND CORN SOUP