I believe this is the longest I have gone in my blog without a recipe including cheese. And how could we let that happen? Though this one doesn’t have cheese as a main ingredient, it does lend a lovely flavour to the soup and though it is optional, I would recommend it wholeheartedly.

This soup has curry powder as its main flavour. I did not have it in my kitchen and figured that it shares a lot of ingredients with our very own garam masala and so the substitution was made with delicious results. I have used only green capsicum but you could use a combination of green and red. Usually I wouldn’t mind if the vegetable stock is substituted with water but I would not recommend that here because the garam masala and stock blend well to flavour the capsicum and corn. So do take time to make or buy the stock.

Serves 2

Recipe adapted from here

WHAT WE NEED

Olive oil                                    1 tbsp

Capsicum, large                    1

Onion, medium                     1

Garam masala                        1 tsp

Shelled corn                           1 1/2 cups

Vegetable stock                    1 cup

Milk                                          1 cup

Salt & Pepper

Cheddar cheese, grated      to garnish

 

WHAT TO DO

• Heat oil in a saucepan
• Chop and add the capsicum and fry for 2-3 minutes
• Chop and add the onion and fry for 2 minutes
• Add the garam masala and salt and mix well
• Add the corn, pepper and vegetable stock and bring to a boil
• Simmer for 5 minutes till the vegetables are cooked tender
• Let the mixture cool and then blend it to a smooth puree
• Add milk  and the puree to the saucepan and mix well
• Bring to a boil and turn off the heat
• Garnish with grated cheddar cheese
• Enjoy!

 

 

This post is part of the September Mega Marathon under the theme – Soups.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68