This long overdue post comes in time as the corn season is here now. I cannot believe I had this in my drafts for 1.5 months. Made it, clicked pictures and forgot about it totally. I blame it on the fact that I am not a big fan of soups with the exception of minestrone soup and tomato soup. Well tomato soup was the only soup I would order in restaurants. Growing up soups were not common in my house and the only soup which my mom made was the clear vegetable soup with lots of pepper. The soup was made particularly during exams because according to my mom we needed the extra nutrition .

Ingredients
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
Salt
Pepper
Corn starch (Optional)

Notes
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.

Method
Steam the corn.

Remove the kernels. I use a serrated knife to slice the kernels off.

Kernels removed.

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.

Enjoy!

Sending to Srav’s Appetizer Event.