Sweet Corn Bell Pepper Soup

(Click image for enlarged view)

The temperature in minneapolis is dropping very fast, it seems winter is knocking. Evening are windy n chilly so today I thought of making soup for the evening before dinner. This soup is a combination corn n bell pepper . This soup has a nice creamy texture with a sweet flavor and healthy too. This soup has been inspired from Nita Mehta's book " Pasta n Corn". Actually this a typical mexican smokey flavoured bell pepper n sweet corn soup. Traditionally the bell pepper is roasted on a flame n used in this soup but I used the oven.

Ingredients

• 1 1/2 cup sweet corn
• 1 bell pepper
• 1/2 cup sliced mushroom
• 1/4 cup chopped onions
• 1/2 cup milk
• 1 tbsp butter
• 1 tbsp corn flour
• 4 cups water
• 1/2 tsp black pepper
• 1/2 tsp sugar
• 1/2 tsp chopped parsley
• salt to taste

(Click image for enlarged view)

Cooking Procedure:

Cook the sweet corn in microwave for 2 min n let it cool .After it cools blend it with milk to coarse paste n keep it aside.Then in another cup dissolve corn flour in 1 cup of water n keep aside.

Roast the bell pepper in oven at 350 F for 20 min.Once it cools remove the skin n chop it finely.

Heat the butter in a pan, fry the onion n mushroom for 1-2 min. Add the bell pepper n stir again for 1 min. Add the corn paste n 3 cups of water to the mixture n boil.Once it starts boiling add the corn flour water to it.Stir nicely.Add salt,pepper n sugar n bring it to a boil then simmer on low flame for 4-5 min.Garnish with chopped parsley n serve hot.

This soup goes to

Lisa's Monthly Vegetarian Soup and Salad Challenge - Corn

Vegetarian Foodie Friday event

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Tags: Sweet Corn, Corn, Soup, Bell pepper, Roasted Bell Pepper, Mushroom, Creamy Soup, Easy Recipe