It is finally time for the second soup recipe to make an appearance on my blog 😁
I absolutely love soup. To me, the allure of soup is not dictated by the weather - I consider it as comforting as a mug of hot chocolate. Clear nourishing soups, rich creamy soups, aromatic and spicy soups....doesn't matter....I love them all. That said, I am not too big on tomato soup but give me a grilled cheese sandwich on the side and I'm sold 😆 Probably, the only kind of soup I don't fancy at all are the canned soups *snob alert*. My all-time favourite soup is wild mushroom soup followed closely by Thai coconut soup (Tom Kha) and broccoli cheddar soup but somehow I don't make them often at home. That is probably because I seem to be the only one keen on soups in my household. My husband and kids don't really share my enthusiasm. Oh well!
So the other day, I got this sudden urge to make sweet corn soup. Nobody mentioned it, nor did I catch a glimpse of it on tv or social media. It was gloomy and raining all day and I just felt like devouring a mildly-spiced, clear and nourishing soup.
Growing up, sweet corn soup was something I would order quite often at any restaurant serving Indo-chinese food. It happens to be quite a popular soup in India. It makes for a great addition to a meal consisting of hakka noodles or fried rice with a variety of condiments.
Sweet corn soup is a comforting and nutritious soup that highlights the natural sweetness of corn It serves as an appetizer, light lunch or add some cooked noodles in and it could even turn into a main course. And it needs only a handful of ingredients and so incredibly easy so no reason you shouldn't go make it right away.
