Recently we met a few friends who are completely vegetarians. Since we were meeting during the evening, we just hoped to catch up on some coffee and conversations.
However I was pleasantly surprised by the variety of food that got laid on the coffee table. Very light yet so innovative and delicious. Instead of coffee, we had the most delectable and comfort soup – a lightly flavoured sweet corn soup. It was hearty, warm and oh so delish. And what followed was a tangy & mildly spicy puffed rice snack & some warm lentil sweet (moong dal halwa). Our evening of course came live with our chatters and laughters and the perfect combo of evening snacks.
I thought of recreating the sweet corn soup one of the weekends in my kitchen. Of course i replace certain ingredients to give this a healthy twist like I used almond milk instead of cream (glad with the results) and used a tiny bit of butter (tempted to replace with olive oil or no fat the next time). So here is my take on this perfect bowl of soup.
Ingredients
– Sweet corn kernels – 1 cup
– Almond milk – 3/4 cup
– Pepper Powder – 1 tsp
– Piri Piri Powder – 1 tsp
– Finely chopped parsley – 1 tsp
– Salt to taste
– Butter – 1 tiny cube
Process
1. Heat some water in a saucepan and throw in the sweet corn kernels. Boil for about 5-7 minutes on high flame. Drain the water and cool
2. Once the corn kernels are cool, put them in a blender and blend till smooth. If the mixture is a bit course add a tablespoon of almond milk for a thinner & smooth consistency.
3. Now warm some butter in a pan over stovetop and add the blended corn mixture. Bring it to a boil ans reduce the flame.
4. Add the rest of the almond milk & sprinkle the black pepper & piri piri powder and give it a good stir
5. Adjust the salt and pour into soup bowls and garnish with chopped parsley and sprinkle some more piri piri powder on top
6. Serve hot with some garlic bread or warm loaf on the side
Enjoy!
Food 4 D Soul 