Indian · Dinner
Creamy Corn Soup
Corn kernels are simmered with onion and ginger, blended smooth, and finished with cream and a light tempering of cumin and black pepper for warmth without heat. The soup is silky and lightly sweet, garnished with cilantro and a drizzle of cream, served hot with buttered bread on the side.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
344Calories
8.1gProtein
18.9gFat
38.6gCarbs
11.4gSugar
4.8gFiber
565mgSodium
57mgChol
11.6gSat Fat
610mgPotassium
140mgCalcium
1.3mgIron
0.3mcgVitamin B12
12mgVitamin C
vegetarian
low-calorie
low-cholesterol
herb-salt
thirty-min-meals
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Finely chop the onion and mince the ginger. Measure out corn kernels, stock, milk, and cream. Have everything ready by the stove.
2
Heat
Melt butter in a small saucepan over medium-low heat. Add onion and ginger, sweat for 3 minutes until soft and translucent without browning.
3
Heat
Add corn kernels and vegetable stock, bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes until corn is tender.
4
Plate
Transfer soup to a blender and blitz on high for 1 minute until smooth. Pass through a sieve back into the pan. Stir in milk, cumin, and black pepper. Simmer over medium-low heat for 3 minutes, stirring constantly. Add cornstarch slurry and simmer over low heat for 2 minutes until thickened. Remove from heat, stir in heavy cream, season with salt. Pour into a bowl, drizzle extra cream over the top, and scatter cilantro to serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g corn kernels, fresh or frozen
- 4 tbsp60g onion
- 2 tsp10g ginger-fresh
- 2 tbsp28g butter
- 2 cup480ml vegetable stock
- 1/2 cup120ml whole milk
- 4 tbsp60ml heavy cream, plus extra to drizzle
- 1/2 tsp1/2 tsp cumin-ground
- 1/2 tsp1/2 tsp black-pepper
- salt, to taste
- 2 tsp8g cornstarch, mixed with 1 tbsp water
- 2 tsp2 tsp cilantro, fresh
