A hot bowl of soup on a chilly winter evening is solace to the soul. Novelist Margaret Kennedy says and I quote “SOUP is lot like a family. Each Ingredient enhances the others; each batch has its own characteristics; and above all – it needs time to SIMMER to reach its FULL FLAVOR” Every time I prepare soup, these lines somehow keep coming back to me 🙂
Today’s recipe is yet another favorite at home. It is now in my list of Quick recipes – thanks to my Instant Pot!
I would call this a healthy recipe since there is no usage of corn flour.
Without further ado, here is the recipe for hot and peppery Sweet Corn Soup.
RECIPE:
Video link:
Preparation time: 5 minutes
cooking time: 45 minutes
Makes: 5-6 cups
INGREDIENTS:
Fresh or frozen sweet corn – 1/4 cup + 1 full cup
Potatoes – 2
Butter – 1/2 tbsp
Pepper powder – 1 tbsp (Adjust as per the spice level required)
Water – 2 to 2.5 cups (or more)
Salt – as per taste
METHOD:
Pressure cook the potatoes and 1/4 cup sweet corn. Allow to cool and then blend into a fine paste. Keep it aside.
Turn on the instant pot in ‘Saute’ mode. Add butter.
Once the butter melts, add the pepper powder and sauté till done.
Next, add the fresh or frozen sweet corn. Mix well.
Now add the potato+corn pureé and 2 to 2.5 cups of water. Mix well before adding salt as required.
After adding salt, turn off the instant pot. Close lid and then select the ‘soup’ mode at ‘normal’ which should show 30 minutes of cooking time.
Once done, do a natural pressure release (NPR).
Enjoy the hot soup on a cold day 🙂
