When luxe ingredients meet healthy, you get this delish and indulgent soup.
The mild flavour of sweet corn kernels are contrasted by spices and fragrant saffron strands. The corn and saffron soup is an absolute treat for the tummy. It perfectly complements a Middle Eastern meal.
- Frozen Corn kernels – 1 cup
- Leek – 1, white and light green parts chopped roughly
- Celery. (Optional) – 1, roughly chopped
- Garlic – 2 cloves, roughly chopped
- Saffron – 1 pinch + another for garnish
- Low-fat milk – 2 cups
- Stock/water – 3 cups
- Chilli powder – 1/2 tspn
- Dry ginger powder – 1/4 tspn
- Coriander powder – 1/2 tspn
- Cumin powder – 1/4 tspn
- Butter – a small knob
- Oil – 2 tspns
- Chopped coriander leaves – 1/2 tblspn
- Salt – To taste
- Pour oil and butter in a pot.
- Add the garlic and leeks; cook them till the raw smell leaves.
- Toss in the celery and cook for a minute.
- Now, add the corn kernels.
- Sauté the vegetables and cook for 2 minutes.
- Add the dry spices, and mix well to combine the ingredients.
- Pour the stock in the pot with the other veggies.
- Bring the mixture to a boil.
- Once done, cover and simmer the soup till the corn kernels are cooked completely.
- To check if it is done, try mashing a few corn kernels.
- Strain the liquid and reserve it for pureeing the vegetables.
- Using a stick/immersion blender, make a smooth purée of the soup.
- If required, add more water that you strained. If you are using a blender, allow the mixture to cool. Then, blend it smooth.
- Place the pot back on the stove; add the milk and a pinch of saffron. Stir and bring the milk to a boil.
- At this stage, add more salt if required.
- The soup is now done.
- Add a pinch of saffron and sprinkle coriander leaves.
- Serve hot with croutons or some bread.
- Use a large onion in place of leek.
- Use full fat milk if you like.
- Pour some cream before serving for a rich-tasting soup.