Baby Corn Soup (Type 1)

Baby Corn Soup is a hearty and flavorful blend of baby corn, vegetables, and cheese, simmered to perfection with aromatic spices.

Ingredients:

• Baby corn – 6
• Beans (chopped) – 1/4 cup
• Carrot (diced) – 1/4 cup
• Peas (boiled) – 1/4 cup
• Cabbage (thin strips) – 1/4 cup
• Cauliflower – 1/4 cup
• Onion – 1/2
• Cheese cubes – 2
• Garlic – 2 pods
• Sugar – 1 teaspoon
• Pepper powder – to taste
• Salt – to taste
• Oil – as required
• Fresh coriander leaves (for garnishing)
• Water – as required

Instructions:

Cook the Base:

• In a pressure cooker, cook baby corn along with onion and garlic until soft.

Prepare the Vegetables:

• Boil the peas separately and set aside.
• In a pan, heat a little oil and sauté carrots, beans, cauliflower, and cabbage for about a minute. Alternatively, microwave them with a sprinkle of water for 1 minute.

Blend & Strain:

• Blend the cooked baby corn mixture until smooth.
• Strain the blended soup into a pan, ensuring a smooth consistency.

Combine & Boil:

• Add boiled peas, sautéed vegetables, and enough water to adjust the consistency.
• Bring the soup to a boil.

Season & Finish:

• Stir in salt, pepper, and sugar, mixing well.
• Let it boil for a minute, then add the cheese cubes and stir until melted.

Garnish & Serve:

• Remove from heat and garnish with fresh coriander leaves.
• Serve hot and enjoy! ??