How to make Roasted Zucchini Sweetcorn soup
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Roasted Zucchini Sweetcorn Soup
Recipe Cuisine: Indian | Recipe Category: Soup
Prep Time: 10 mins| Cook time: 30 mins | Serves: 2
Prep Time: 10 mins| Cook time: 30 mins | Serves: 2
Ingredients
Zucchini | 1 cup cubed |
Sweet corn(boiled) | 3-4 tsp |
Pearl Onion | 4 nos |
Garlic | 4-5 pods |
Gingely Oil/Olive Oil | 2-3 tsp |
Jeera | 1 tsp |
Pepper Powder | 1 tsp |
Curry Leaves | 1 spring |
Corinader Leaves/Cilantro | 2 springs |
Salt | to taste |
Vegetable Stock(click here for Recipe) | 1 cup |
Method
Wash and Chop the Zucchini, Onion and Garlic
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Heat a pan with Gingely oil/ Olive oil temper with Jeera, sauté the chopped onion and garlics for a while..
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Add in the Zucchini Cubes
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Followed by salt, Coriander Leaves and some Curry Leaves..
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Fry this mix for 3-4 mins..
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Once they get shrieked, Add in the Vegetable stock(here i used my Vegetable Clear soup)
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Add in the Pepper powder and a tsp of Boiled Sweet corn.. Allow this to cook for 5 mins..
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Strain the Soup, allow the mix to cool up, Grind in a mixer to a smooth paste, really you need to blend well
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Here you see my blended soup..
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Heat a pan with Gingelly oil/ Olive Oil Toss the Zucchini slices and Sweet corns for few mins.. (Careful Sweetcorn may pop)
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Take the grounded soup to the pan, add water in needed, allow this to boil for a while..
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Transfer to the serving bowl, Top with roasted Sweet corns and Zucchini slices
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Notes
-
- This is a pure vegan recipe, you can use butter too
- Adjust the taste by adding more or less Pepper powder and Salt.
- Suggested to serve Hot..
- If you have Chicken stock you can use instead of vegetable stock..
“Roasted Zucchini Sweetcorn Soup”