Nutrition balance score
Unbalanced
Glycemic Index
41
Low
Glycemic Load
5
Low
Nutrition per serving
Calories114.2 kcal (6%)
Total Fat7.3 g (10%)
Carbs12.4 g (5%)
Sugars2.2 g (2%)
Protein1.4 g (3%)
Sodium392.3 mg (20%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1corn cob
medium to large sized, sweet corn
½ teaspoonblack pepper
freshly ground or crushed, or add as per taste
1 teaspooncelery
chopped, skip if you don't have celery
1 tablespoonspring onions
chopped, scallions, or shallots
1 tablespoonoil
sunflower oil or olive oil, or butter
1 ½ cupswater
OR 1.5 cups veg stock OR 3/4 cup warm milk + 3/4 cup water
½ tablespooncorn starch
corn flour, dissolved in 2 tablespoon water
salt
as required
Corn stock
Instructions
Corn paste
Step 1
Boil the corn cobs. Scrape the corn kernels from the cob.
Step 2
Reserve some of the corn kernels aside, about 2 tbsp.
Step 3
Blend the remaining corn kernels with some water to a smooth paste
Corn stock
Step 4
Place onion, corn cobs, and 2 quarts water in a medium saucepan.
Step 5
Bring to a boil over high heat and immediately reduce to a simmer. Let simmer for 45 minutes. Remove from heat and let cool. Strain and use
Corn soup
Step 6
Heat oil or butter in a pan. Saute the spring onions if using them till they become transparent.
Step 7
Add the chopped celery and saute for a minute.
Step 8
Now add the corn paste and water + stock. Stir and allow to boil
Step 9
Add the black pepper & salt & the remaining corn kernels. Stir & simmer for 2-3 minutes.
Step 10
Add the corn flour paste. Stir and simmer for 2-3 minutes more till the soup thickens and the corn flour gets cooked.
Garnishing
Step 11
Garnish with chopped celery & spring onion greens
Step 12
Serve with garlic or breadsticks
View on vegrecipesofindia.com
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Notes
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