Sweet corn soup is a good source of many nutrients. A medium-sized ear of corn has about 75 calories and one gram of fat. It supplies carbohydrates, protein, and potassium, and is a good source of dietary fiber. Other nutrients include thiamine (vitamin B1), pantothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorous, and manganese. Corn also contains beta-carotene, and is a useful source of protein.Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes.And cabbage increases production of enzymes involved in detoxification.Its one of my families favorite Soup.
Butter - 2 tablespoons
Onion - 1 medium chopped
Corn Flour- 2 tsp
Fresh or frozen corn kernels - 2 cups
Carrot - 1/4 cup chopped finely
Cabbage - 1/4 cup chopped finely
Vegetable stock - 1 cup(can be replaced by water)
Milk - 2 cups
Coriander/parseley - 2 teaspoons chopped
Black pepper and salt to taste
Soya Sauce -1/2 tsp
Vinegar - 1tsp
In a large microwave safe bowl combine the butter and the onion..Microwave on high for 1 minute or until the onion is tender..To get a creamy corn soup blend the vegetable stock and corn together leaving some corn kernels for garnish..Stir in the 2 tsp of Corn flour with 1/4 cup of water to form a paste..stir in corn,carrot,cabbage and vegetable stock..Cover with plastic wrap and microwave on high for 6 minutes or until done.Add salt and pepper to taste..Add soya sauce and microwave for 30 seconds.Add 1 tsp of vinegar and mix well.Garnish with coriander ....There you go….. ready to enjoy the hot, steaming, sweet corn soup.
This is my contribution for Srivallis MEC :Soups and Stews