2.5 cups cooked corn kernels (Puree 2 cups and keep 1/4 cup kernels separate)
1/2 cup carrot chopped
1/2 cup cabbage chopped
1.5 cups water
2 tsp olive oil
Corn starch (Optional)
1. I did not use corn starch as the soup was pretty thick on its own. If watery, mix corn starch with water and add gradually to soup to achieve the desired thickness.
Steam the corn.
Remove the kernels. I use a serrated knife to slice the kernels off.
Take 2 cups of corn in a blender. Add water.
Grind to a smooth puree.
Pass the puree through a strainer.
Strained puree ready for soup.
Heat oil and add carrots and cabbage. Saute for 5 minutes. We want the vegetables to have a crunch.
Add the reserved 1/4 cup kernels.
Add the strained puree.
Bring it to a boil. Add salt and pepper. Turn off the stove.
Healthy and tasty corn soup ready.
Sending to Srav’s Appetizer Event.