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Sweet Corn and Capsicum Soup

Sweet Corn and Capsicum Soup
Recipe type: soups
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
A typically Mexican capsicum and sweet corn soup, this has a distinct smoky flavour. Soft, yellow sweet corn can even be eaten raw; it's that tasty! Roasting capsicum on a direct flame imparts a unique flavour and taste to this soup. So, follow the exact procedure to whip up this scrumptious soup and I assure you a delightful experience.
  • 1 medium sized capsicum
  • ¼ cup chopped onions
  • ½ cup low fat milk (99% fat free, readily available in the market)
  • 1½ cups boiled sweet corn kernels
  • 1 tbsp cornflour
  • salt to taste
  1. Pierce the capsicum with a fork and hold over the flame until the skin blackens. Remove from the heat; rub off the burnt skin and wash thoroughly. Chop finely and keep aside.
  2. Heat a non-stick pan and when hot, add the onions and dry roast till they turn slightly brown.
  3. Add the capsicum and dry roast again for a while. Keep aside.
  4. Combine the milk, corn and 3 cups of water and blend in a mixer till smooth.
  5. Add this to the onion-capsicum mixture.
  6. Mix the cornflour with 1 cup of water, add to the soup and bring to boil.
  7. Add the salt and simmer for 4 to 5 minutes.
  8. Serve hot.
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