Courgette and Corn Soup
Tori aur Bhutte ka Soup
Mamta Gupta
I made this soup one day when I had 2 corn ears left in my fridge, slightly past their best. I picked a couple of courgettes and tomatoes from the garden and this soup was the result. If you are not a vegetarian, you can add a tin of white crab meat to make it even tastier. I made it with a vegetable stock, but it can be made with chicken or fish stock. It is low fat, but quite filling.
Serves 4
Ingredients
2 Corn cobs or 1 small tin of corn kernels
2 courgettes
1 medium onion, peeled and chopped
2-3 medium tomatoes, chopped into chunks
1 green or red chilli, chopped (optional)
2 tablespoons olive oil
4 cups vegetable stock, made from stock granules/stockpot or fresh
Salt, if needed
A good sprinkle of freshly ground black pepper
Instructions
Strip corn kernels by standing the cob on a chopping board firmly, and running a sharp knife down from the top to the bottom, ensuring that you do not go too deep, so you do not strip the husk as well.
Grate courgettes coarsely.
Heat oil in a pan and soften onions, do not brown.
Stir in corn, courgettes, chillies and stir fry on medium heat for a 5-6 minutes.
Add tomatoes and water. Bring to a boil.
Stir in stock granules/stock-pot and simmer for 10-15-20 minutes.
Adjust salt, stir in black pepper.
Optional: You can add crab meat while the soup is simmering. To make it creamier, you can add half milk, half water.
Serve hot with a fresh bread roll or slice of bread.
Also see Soup Selection.
