Indian corn soup recipes vegetarian

Candy corn soup is made with soft corn kernels, spices, and herbs. Cook this easy, comforting, and scrumptious soup in 25 minutes. Serve it any time of day, for an easy meal with cheese toast, noodles or pasta. Corn soup is a dish made in a number of international cultures. So you can see several types of candy corn soup made in a variety of methods. However, the main ingredient is corn and mainly fondant corn. The main course is an impressive Indo-Chinese recipe that tastes just like what you’d get at the dining venues. Just scrumptious, nutty and aggressive flavors, you’ll find it irresistible. We personally don’t like too many carbs in our diet, so this recipe doesn’t use much and you can also simply adjust it to fit your diet. did for my kids a few years ago. This recipe uses no starch and can be catered even for toddlers. However, use baby corn as they give a very delicious milky candy flavor. If using corn on the cob, you’ll need to boil the whole corn until tender, then remove the seeds. You can also use canned popsicle fashion corn to make this recipe. Alternatively, if using modern or frozen corn, you may have the option of using wild corn.

How to make candy corn soup (step by step photo)

This step is optional and can be skipped, but the candy corn puree will make your corn soup more flavorful, delicious, and less starchy. Put ½ cup of corn kernels in a blender or blender and pour ¼ cup of water. Blending into a paste is really easy. We don’t need the raw mix, this step is optional and you can simply skip the oil in this recipe and start with boiling the greens, ginger and garlic. I like to fry the ginger and garlic in a little oil to spread the aroma. If you are using a carbon metal pan, this step will make a huge difference. Pour 1 teaspoon of oil into the pan and warm it over high heat. Add ¾ tablespoon minced ginger, ¾ tablespoon minced garlic, and 1 minced chili, seeded and finely chopped. If you don’t like your corn soup scorched, they omit the chili. Let the garlic and ginger cook for 30 seconds. Don’t burn. Then, immediately add the scallion whites and sauté for 1 minute. Read more: Cheap vegetarian meals for college students3. Add 1/3 cup chopped carrots and ¼ cup chopped French beans. Saute for 1 minute. 4. Add candy corn and candy corn powder produced from half a cup of candy corn mixed with ¼ cup of water. Add 3½ cups of water and mix well. If you prefer a thicker soup, reduce the amount of water to three cups. Add salt and sugar. Bring to a boil over moderate heat.7. In the meantime, add 1 ½ tablespoons cornstarch to the bowl. Pour ¼ cup of water into it.8. Stir well and form a lump-free cornstarch mixture. When you see the soup boil, let it simmer for two minutes. Then stir the corn mixture with a spoon and pour it into the boiling soup. Unique combination.10. Adjust the heat to medium and simmer until the corn kernels are soft and mushy. As the soup boils, you will start to see foam. If you want, you can use a spoon and leave. After a few minutes, you’ll notice the candy corn soup starting to thicken. It will thicken as it cools. So when it’s thick enough and thick enough, flip it over. That’s the consistency I overlooked.12. Style take a look and add salt if needed. Add 1 teaspoon vinegar (optional) and ½ teaspoon crushed white or black pepper. Turn off the heat and add 2 tablespoons scallions. Serve with charred candy corn soup or serve hot with a bowl of noodles, pasta, or toast. Vegetable soup Lentil soupRecipe 2 – Home style soup

Prepare for candy corn soup

Read more: Mexican Vegetarian Rice Bowl Recipes1. I used carrots, beans, peas, green onions, and candy corn kernels. I used potatoes nicely to thicken the soup. It’s optional and you’ll probably skip it in case you’re into Indian Chinese fashion. Wash, peel and chop the carrots. Add scallions, beans, garlic, and ginger. You must cut ¼ cup carrots, ¼ cup French beans (4 to six cups), ¼ cup inexperienced peas, 1 small potato, 2 scallions, greens, and whites separate. ½ to ¾ tablespoon each ginger and garlic. Warm 1 teaspoon of butter or oil in a saucepan. Add the garlic ginger and sauté until it turns fragrant. You can also omit the ginger if you don’t like it. Then add the scallion whites, peas, candy corn, potatoes (optional) and beans. Saute them over high heat for 2-3 minutes.

How to make candy corn soup

5. Pour 2 ½ to 3 cups of water and mix well. Simmer the soup until the vegetables are tender. Optional – When the vegetables are mushy, add 1 teaspoon of cornstarch and stir with a few tablespoons. Pour in the water and slowly pour into the soup, if desired you can also puree half a cup of corn kernels with a little water in a blender until an easy puree. Then cut it across with a sieve and mix well. Simmer until the soup turns to a thick consistency to your liking. Add half a teaspoon of sugar, ¼ teaspoon of salt, 2 tablespoons of green onions, and black pepper to taste. Style the soup and add salt if desired. Serve charred candy corn soup or serve hot.

Professional recommendation

I used corn kernels to make frozen candies. You can also use corn on the cob. You just need to wash the cob first, then use a knife to remove the corn kernels.

You can also use canned candy corn kernels.

To make stylish candy corn soup at a Chinese restaurant, dissolve about 1 teaspoon of cornstarch in 2 tablespoons of water and pour into the soup as soon as the corn kernels are soft.

Vinegar, chutney and white pepper are served with candy corn soup in eateries. You can add them as desired simply earlier than serving. I stayed away from vinegar and chili sauce when I was young at home.

Galangal powder or potato starch can be used to thicken the soup.

Variations

To make the soup creamy, you can also puree half a cup of candy corn kernels with a little water in a blender. Use a sieve and simmer until the soup thickens. You can also add some corn starch along with this food.

You can also add some shredded chicken to the soup. This dish turns out very tasty and you can also mix in more soy sauce, chutney and inexperienced vinegar simply before serving.

Usually oil is used to make Indian Chinese soups. However, you can also use butter to make butter soup. Sautéed garlic with butter adds a delicious flavor to the soup. Kids will definitely love this.

You can even add some cooked noodles to this to make candy corn soup noodles.

You can also use this for babies over 8 months, just omit the ginger garlic pepper in the recipe. Puree the vegetables with some soup and serve. candy corn recipes Corn pakoda Fried corn pakodaRelated recipesRead more: Vegetarian puff pastry recipe

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