Description:
Soups are a staple lunch diet for us and winters are a great time to fill ourselves in with warm and hearty soups. I wanted to have a go at the soup which is different from the usual soups. This one is definitely going to help you with your 5 a day and combined with brilliant flavours and seasoning, it may even replace your usual lunch choice! Checkout the recipe below!!
Servings
4 portions
Ingredients
1 tbsp oil-
6 cups fresh corn kernels (save few stripped cobs for simmering the soup) - use fresh corn as canned or frozen won’t give the same taste
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2 onions, chopped
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1/4 teaspoon ancho chili powder (can use red chilli powder as per taste, if ancho chili not available)
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1 tsp salt
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1/2 tsp freshly ground black pepper
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3 large garlic cloves, chopped
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4 cups chicken or vegetable broth
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1/2 cup sour cream
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1/2 cup Parmesan
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1 tsp lemon juice
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chopped cilantro for seasoning
Instructions
Heat oil in a large pot, add corn kernels, chopped onion, chili powder, salt and black pepper. Cook over medium heat for 8-10 mins., until onions are soft and corn is lightly charred in spots. Add garlic and cook for a few more mins. until it turns aromatic.
Set aside 1 cup of this corn mixture. Stir in broth and 5-6 stripped corn cobs into the pot. Simmer for 15-20 minutes and remove the corn cobs from the pot.
Stir in sour cream & cheese into the soup. Blend in a processor until desired consistency is achieved.
Gently reheat the soup and stir in the reserved corn mixture, lemon juice & chopped cilantro. Garnish with some more cheese & serve hot.
