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Just adding two scoops of corn flour soup became unclear and veggies are hidden. But my son loved it, had one bowl and surprisingly asked for some more. These days I am in love with soups.
You can throw baby carrots in the soup whole. The smaller the dices are, the faster the potatoes and celery will cook. You can start giving early dinner by 7 pm. Do check the baby food chart for food ideas and recipes. Arrowroot powder or potato starch can also be used to thicken the soup.
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This article has been viewed 59,530 times. Serve and enjoy your delicious vegetable soup. Carefully ladle the soup into bowls—remember, the soup will be very hot.
Try out this best manchow soup at home with my easy recipe. I also share the tips and tricks to make it healthier. Furthermore, some important and critical tips, suggestions and variations to sweet corn soup recipe. Firstly, i personally recommend using fresh sweet corn kernels for this soup recipe. I would only recommended to use frozen sweet corns only if you do not have access to the fresh one.
sweet corn soup recipe | sweet corn veg soup | chinese sweet corn soup
For best results follow my detailed step-by-step photo instructions and tips above the recipe card. The second recipe is a home style version which I would make for my kids many years ago. This recipe uses no starch and can be served even to toddlers. Such a comforting and colourful soup, not so strong in flavours and easy on the tummy.
Grind to a very smooth paste. We don’t want a coarse paste. Pour the sweet corn soup in bowls. Garnish with some chopped spring onions greens or parsley or chives. Add a touch of crushed black pepper. This easy sweet corn soup recipe does not require vegetable stock.
How to Make Restaurant-Style Sweet Corn Vegetable Soup
Relish it slowly, enjoying the variety of veggies that clamber for your attention in every spoonful of this flavourful soup. You can also skip all of the following steps and serve the soup with boiled noodles. To fry them proceed further. Shake off the colander to remove all the excess water and spread the noodles on a tray. Let them air dry for 30 minutes until completely dry. Cook until the soup turns slightly thick.
Add 1 to 2 teaspoons of hot or chili sauce if you prefer heat in your soups. The soup stays fresh in an airtight container in the fridge for 4-5 days. Make a big batch of this soup for the week. Don’t add fried noodles or other toppings to the soup, but store them separately.
Check the seasonings and adjust if necessary. Pour the corn soup into soup bowls. Serve the soup hot and garnish with chopped celery, scallion/spring onion greens or crushed black pepper.
Place the potatoes and celery on a stable cutting board, then cut them into cubed shapes. Use cold water to rinse all the vegetables you will be using. Mix a tablespoon of corn starch in water and make a paste. Recipe looks good, I’m in the process of making it now, but the directions are confusing and all over the place. In the beginning there is no mention of the green chilies, then in the other steps they show up.
Substitute peas for corn if you wish. Now season the soup with sugar, salt and white pepper powder . Take around 2/3 of sweetcorn kernels in a blender and blend it into fine paste. Add this sweetcorn paste along with other 1/3 whole sweetcorn kernels in the soup. Let it simmer for some time.
Taste manchow soup and add additional seasonings if required. Add 1 teaspoon to tablespoon of rice vinegar and stir. Season with the remaining 1/2 teaspoon salt and black pepper. Serve in bowls drizzled with more olive oil. Check that the potatoes and carrots are cooked.
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