Creamy Sweet Corn and vegetable Soup

Corn, when I see or eat corn I remember my sweet childhood, When me and my sis used to my run to grab the juicy, tender corn kernels. My mom used to grow corn plants. After school we both used to hunt for the greeny sweet corn kernels.

Today's recipe is Creamy corn soup, which is made with corn pulp. This soup will be creamy and sweet and enjoyable. Corn is one of the healthy and nutritious with vitamins, carbohydrates and fiber. Corn adds fiber to support our digestive system. This soup will fill our tummy...

Prep Time - 15 min
Cook Time - 25 min
Serves - 3 to 4 

Ingredients:

• Sweet Corn - 2 cobs
• Carrot - 1, chopped ( can use beans and peas)
• Garlic - 1, chopped
• Onion - 1/2, chopped
• Vegetable broth - 2 cups
• Milk - 1 cup
• Water - 2 cups 
• Bay leaf - 1
• Fennel seeds - 1/2 tsp(optional)
• Oil or Butter - 2 tsp
• Crushed Pepper as per taste
• Salt as per taste.

Preparation:

• Corn off the the cob with a knife.

• Keep 1/2 cup corn aside and make pulp from the remaining corn and keep aside.

Method:

• Heat oil / butter in a pot and add bay leaf and fennel seeds and saute for a min.
• Add chopped veggies and fry for 5 min.

• Then add vegetable broth, water, milk, corn and corn pulp.
• Cook until a boil and simmer and cook for 15 to 20 min.
• Add salt and pepper and serve hot with bread or some starter.
• Cool and refrigerate left over for 3 days.