Niranjini Boloor's heart-warming bowl of healthy clear Sweet Corn Soup will keep you warm on a rainy evening.

Made in a jiffy, it can be served as a soup with a garnish of chopped coriander or mint leaves and some crusty toasted bread.

Or you can also enjoy it in a glass, as a juice served warm.

Sweet Corn Soup

Serves: 2-3

Ingredients

• 2 ears corn, on the cob, chopped into 4 chunky pieces each
• ½ inch ginger
• ¼ tsp haldi or turmeric powder
• 500 ml water
• ½ slice lemon
• 1 green chilly
• Salt to taste
• Chopped green dhania or coriander or cilantro, to garnish, optional
• Chopped mint leaves, optional

Method

• Boil the water, corn, salt, lemon, green chilly, ginger in a pressure cooker over medium-high heat.
  After four whistles, turn off and let the pressure release.
  Open the lid and using a sieve, drain the water into a glass/bowl and discard the pieces of ginger, chilly and lemon.
  Using a fork or a knife, chop the corn kernels from the cob and add it to the soup water.
  Garnish with chopped coriander or mint leaves and serve warm with toasted bread or baguette.

• RECIPES