Sweet corn soup is one of our favorite soups to order at an Indian restaurant. Thick and creamy with a healthy dose of vegetables it is a great way to start a meal. It is an Indian Chinese soup recipe which can be easily made at home using fresh or canned corn and few other ingredients.
I decided to make this at home for an Indo Chinese style potluck dinner. I received guidance from her about the procedure and she suggested using cream style canned corn. Cream style corn has a good amount of crushed corn and it helped in bringing in the right taste and the desired creamy consistency.
Just a quick note, since I had put in some soy sauce and ketchup the color has turned pale yellow otherwise it was white to begin with.
Adapted from: Show Me the Curry
- 1 can cream style corn
- 1 can vegetable broth
- 1 tsp ginger (grated)
- 1 tsp garlic (minced)
- ¼ cup carrot (finely chopped)
- ¼ cup celery (finely chopped)
- 2 Tbsp onions (chopped)
- 1 Tbsp oil
- Salt to taste
- Black pepper powder (taste)
- 2 tsp corn starch (mixed with ¼ cup water)
- 2 green onions (chopped diagonally including the whites)
- Heat oil in a medium saucepan (preferable non-stick) and then add the ginger and garlic and cook until it turns light brown.
- Add the chopped onion and cook until it turns translucent.
- Add the celery and carrots, little salt and sauté for 2 minutes until the carrot cooks a bit.
- Now open the cream style corn can and add this to the mixture. Mix and add salt and pepper.
- Note: Clean the can with little water and scrape any corn paste add the contents to this mixture.
- Add the vegetable stock, mix well and bring it to a boil.
- Meanwhile in a small cup make a paste of corn starch and water with no lumps.
- Add this to the soup and cook again.
- Garnish with spring onions (green part) and serve hot.
Did you know that in the Southern United States, eating black-eyed peas on New Year’s Day is thought to bring prosperity in the New Year? Quite frankly I did not know this either and heard about it only recently from a friend. Not sure if it brings good luck or not, but I am pretty sure that they are good for you. Black-eyed peas are very good fiber sources, rich sources of potassium, natural sodium and zinc.
These legumes are pretty versatile. They can be used for making dry stir fry, soups, gravy based curries and salads of course.
I like preparing salads like these ahead of time so that the flavors of the dressing can marinate and incorporate with the peas and the vegetable. I make a big batch of this and snack on them when I am hungry. It is not only filling but then I feel good about what I am eating.
The predominant flavor of this salad comes from the lemon juice, so use it liberally. Substitute the beans and veggies with your choice if you do not prefer the ones that I have suggested here.
- 1 can black eyed peas (rinsed and drained )
- 1/2 cup red onion chopped
- ½ cup chopped cucumber
- ¼ cup corn (fresh/frozen)
- 1/2 cup bell pepper chopped
- 1 jalapeno seeded and chopped
- handful cilantro, chopped
- 3 Tbsp lemon juice
- Salt to taste
- ¼ tsp sugar
- ¼ tsp Pepper powder /crushed red pepper flakes
- 2 Tbsp oil
- If using canned black eyed peas then drain the liquid and rinse the beans. Drain water completely.
- Else you can soak the black eyed peas overnight and pressure cook the following day. Drain the cooked liquid (or use it for something else) and use only the cooked beans.
- In a big bowl add the veggies first and toss it gently. Add the cooked peas, cilantro, corn and combine them well.
- Add salt, sugar, lemon juice, pepper powder and stir well.
- Let it sit aside for an hour or so, so that veggies soak up all the goodness.
Wishing you all a happy and healthy New Year. Hope the New Year is filled with joy and love!
I feel so good kick starting the first recipe of the year with this simple and healthy salad. It is so light and delicious that you will not feel that you are eating something so healthy with each bite.
One of the major goals for me this year is to be fit and healthy. With our hectic lifestyle of balancing life, family, work, homework, extracurricular activities it gets challenging to squeeze in time to exercise and stay fit. So the idea is to incorporate as much of these light foods as possible to maintain a healthy lifestyle.
I had the opportunity to try out different recipes during the last part of December which are healthy and not time consuming and so I will be posting them as I go along.
Alfalfa sprouts are readily available in the supermarket and I add them to salads and sandwiches whenever I can. A little goes a long way and they last for a long time in the fridge.
- 3 cups spring greens mix( I used the store bought one) [cleaned and coarsely chopped]
- 3/4 cup of chopped cucumber (seeded)
- ¼ cup chopped carrots
- ½ cup snow peas
- 1 avocado (peeled and chopped)
- ¼ cup blueberries (optional)
- Handful of alfalfa sprouts
- ¼ cup chopped onions
- 1 medium tomato (seeded and chopped) /grape tomato
- Handful of pepita seeds
- Bread croutons (optional)
- 1 Tbsp oil
- Crushed pepper
- Juice of a lemon
- 1 tsp finely grated ginger
- ¼ tsp sugar
Other suggestion: Raspberry vinaigrette/ Balsamic Vinaigrette
- In a big bowl add the greens and make a bed of it. Next add the chopped veggies, fruits and mix them well.
- In a small bowl mix the ingredients for dressing, shake well and keep aside.
- Transfer to serving plates and add the dressing as required. Top with pepita seeds.