Baby Corn Soup
Baby Corn Soup is a tasty, comforting soup made by boiling potato puree with spices. Baby Corn Soup is added with Baby Corn for crunchiness & flavours and ideal choice as an appetizer & as a replacement for evening tea. Baby Corn Soup Recipe is simple and quick to cook.
Servings2
Ingredients
- 5 medium sized baby corn
- 1 small potato
- 2 fat cloves garlic
- 1/2 cup water
- 1/4 cup + 1/2 cup milk
- 1/2 teaspoon pepper powder
- 1/4 teaspoon oregano
- 2 teaspoon fresh cream
- salt to taste
Instructions
- Rinse baby corn, trim the edges chop them roughly and transfer to a pressure cooker. Peel the skin of potato and add it. Add 2 garlic cloves.
- Add 1/2 cup water, 1/4 cup milk and required salt.
- Now pressure cook for 4-5 whistles or until mushy.
- Once pressure releases, cool down and then transfer to a mixer.
- Grind to a smooth paste. Transfer this mixture to a sauce pan, add remaining milk.
- Boil it up for 5mins until it bubbles up, do this in low flame.
- Add crushed pepper, oregano. Adjust salt at this stage.
- Once it starts to boil, switch off and add more pepper powder if needed.
- Add some cooked baby corn, drizzle fresh cream and serve hot!
- Serve Baby Corn Soup hot with a generous sprinkle of pepper powder.
Notes
- The consistency of the soup is thickish more like cream soup.
- Fresh cream gives nice flavour to the soup.
- Use freshly ground pepper powder.
- Add a pinch of sugar if you want a slightly sweet taste.
- You can reserve few cooked baby corn to be added as topping for extra crunch just like I did.
Nutrition Facts
Baby Corn Soup
Amount Per Serving (125 g)
Calories 135
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 9mg3%
Sodium 21mg1%
Potassium 495mg14%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 4g4%
Protein 4g8%
Vitamin A 421IU8%
Vitamin C 19mg23%
Calcium 59mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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