Mexican Corn Soup Corn soup with wonderful flavours of roasted capsicum and jalapeno.- A creamy, cheesy, veggie filled soup that's layered with Mexican flavors and sure to satisfy! An instatnt crowd pleaser recipe This recipe is from FoodFood TV channel By Sanjeev Kapoor 24 Apr 2018 in Recipes Course New Update Main Ingredients Sweet corn , Onions Cuisine Mexican Course Soups Prep Time 21-25 minutes Cook time 21-25 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Advertisment Ingredients list for Mexican Corn Soup 7 tablespoons Sweet corn drained 2 tablespoons Onions 2 medium Onions chopped 1 tablespoon Celery chopped 5-6 cloves Garlic 1 medium Carrot to taste Salt 1/2 teaspoon Coriander powder 1/2 teaspoon Cumin powder 3 cups Vegetable stock 1 slice Pickled jalapenos 1 medium Red capsicum roasted chopped a few sprigs Fresh coriander leaves Method Advertisment Heat 2 tbsps oil in a deep non stick pan. Add onions and celery. Crush garlic and add and saute for 2 minutes. Cut carrot into small pieces and add along with salt, coriander powder, cumin powder and mix well. Add vegetable stock, cover and cook for 2 minutes. Add 4 tbsps corn, cover and continue to cook. Add jalapeno and cook till carrot is soft. Strain the stock into a bowl and put the solids into a mixer jar. Add ¼ cup cold vegetable stock and grind till smooth. Pour the stained stock back into the pan add the puree and mix well and bring to a boil. Add 3 tbsps sweet corn, most of the roasted capsicum and mix. Pour into a soup bowl and serve piping hot garnished with remaining roasted red capsicum and a sprig of fresh coriander leaves. Nutrition Info Calories 587 Carbohydrates 6 Protein 55.8 Fat 33.5 Other Fiber 6 #Carrot #Garlic #Onions #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article