Baby corn soup

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Baby corn	5-6 (100 grams)	Quartered
Onion	1 small	Chopped finely
Garlic	3-4 pods	Chopped finely
Fresh Green peas	1-2 tbsp
Carrot	1 small	Chopped
Water	To cook
Salt	To taste
Sweet Corn	1-2 tbsp
Vegetable stock	As required

Method:

Take some water in a vessel with a tsp of salt. Bring it to a boil. Add the baby corn, carrot, green peas and sweet corn. Cook till baby corn is soft. Drain and set it aside. Once it cools a bit, grind the baby corn to a smooth paste. Add vegetable stock to the ground mixture and other cooked vegetables. Heat a vessel and add chopped garlic and onion and saute for a minute. Add the mixture, adjust salt and bring it to a boil.

Serve hot.

Tip:

1. Add pepper for taste.

2. While cooking vegetables, you can cook baby corn separately if you wish to do so as it will eliminate the effort of separating baby corn once drained.

3. You can add a tsp of corn flour / maida in water, mix and add it to the soup before boiling to get a smooth texture for restaurant style soup. However it is healthier without the corn flour / maida.