I love corn in any form, be it crispy corn, corn on the cob, salads or soups. I love corn gazpachos in summer and warm corn soups in winters. I tried this corn-capsicum soup last week and was impressed by the flavors and am definitely trying this again.
PREPARATION TIME: 5 minutes
COOKING TIME: 20 minutes
DIFFICULTY SCALE: Low
- Corn – 3-4
- Yellow capsicum – 1, large
- Garlic – 4-5 cloves
- Onion – 1, medium
- Coconut milk – ½ cup
- Olive oil – 2-3 tablespoons
- Black pepper – freshly ground
- Cilantro – for garnish
- Lemon – 1/2
- Salt – to taste
- Take a pressure cooker and boil the corn on the cob for about 2 whistles.
- Let them cool and then take a sharp knife to separate the corn from the kernels.
- In a heavy bottom pan, take some olive oil and add long sliced onion to it.
- Crush the garlic pods and add it to the onion.
- Once the onion turns translucent, add the corn seeds to it.
- Roughly chop the yellow bell pepper and add it to the pan.
- Add some salt and black pepper.
- Once the corn and pepper are cooked, take a hand blender to blend the corn and capsicum into a smooth paste.
- Add some water and coconut milk to it and make a smooth soup.
- Add chopped cilantro leaves, lemon juice of half a lemon and serve hot!
Do you love coconut milk in soups? Do try my tomato-basil soup as well.