I was in search of a warm spicy soup as evenings have started getting pleasant.
My search ended with this recipe from Ruchi's kitchen. A little tweaked with the ingredients I had in my kitchen and a warm delicious soup was ready to slurp down. The recipe suggested serving with nachos however since I didn't have it at home I served it with Sev puri. It became a complete meal.
The base of this soup is Cream of corn and I have used homemade Cream of corn but store bought cream of corn will work just fine. The best part of this recipe is that it uses handful of ingredients and is quick and easy to make. Saute the ingredients all together, puree it, adjust spices, sit down with your family, have a bowl of warm soup.
INGREDIENTS
1 cups Cream of corn
2 tbsp tomato puree
1.5 tbsp Chopped Onions
1 tsp Crushed garlic
1 small green chilli coarsely ground
1 tsp Crushed red chili flakes or 1 dry red chilli
2 tsp Cumin seeds
2 tbsp coriander leaves
1 Cheese slice / 2 tbsp shredded cheese.
1.5 tsp Vinegar
1.5 cups of Water
1 tbsp Olive oil
Salt to taste.
METHOD
1) First to make Cream of corn add american corn kernels , a pinch of salt and little water and pressure cook. Take out, cool and make a smooth puree in a blender.
2) Also place in the cooker 2 medium sized or 1 big tomato for making tomato puree after slitting on top. Take out, remove the skin and make it into puree.
3) Heat oil in a pan, add garlic and sauté for a minute, till it releases all its flavor in the oil.
4) Stir in chopped onions and sauté until soft on medium low flame. (If your using dry red chilli can add at this point)
5) Once the onions are translucent add green chilies and tomato puree and mix it well. Cook for another 2 minutes till the oil separates.
6) While stirring add all the spices one at a time.
7) Slowly add cream of corn to the sauteed mixture and give it a good stir.
8) The mixture will become thick , add water to adjust thickness and bring it to a simmer.
9) After a boil, take it off the flame and allow it to cool.
10) Once cooled put in mixer and blend the corn soup till it becomes smooth soup. The color of the soup will change from rich red to peach in color.
11) Heat the pan on a medium flame and mix in chopped coriander leaves, shredded cheese and vinegar. Reduce heat and allow it to simmer uncovered for another 5-10 minutes.
Serve hot.
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