Corn and Fusilli Soup ( Microwave Recipe )
by Tarla Dalal
Italian cuisine somehow has a very aesthetic and romantic appeal. Here is a light soup from the Italian repertoire that’s perfect for a romantic candlelight dinner with your sweetheart. The soup features a blend of textures including crunchy corn and soft pastas. The use of small pasta is crucial for the success of this recipe, which can be prepared in a jiffy since corn requires much less cooking time than other vegetables. Serve with toasted bread for a connoisseur’s delight.
Corn and Fusilli Soup ( Microwave Recipe ) recipe - How to make Corn and Fusilli Soup ( Microwave Recipe )
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1/2 cup fusilli
1 tbsp olive oil
1/2 cup finely chopped onions
1/2 tbsp finely chopped garlic (lehsun)
3/4 cup sweet corn kernels (makai ke dane)
1 tbsp tomato puree
1 1/2 tbsp cornflour dissolved in 2 tbsp water
salt and freshly ground black pepper (kalimirch) to taste
For The Garnish
2 tbsp grated processed cheese
- Method
- Combine the oil, onions and garlic in a microwave safe bowl, mix well and microwave on high for 2 minutes, stirring once in between after 1 minute.
- Add the corn, fusilli and tomato purée along with 3 cups of water, mix well and microwave on high for 5 minutes, while stirring once in between.
- Add the cornflour-water mixture and salt, mix well and microwave on high for 10 minutes, while stirring twice in between.
- Add the pepper and mix well.
- Serve hot garnished with cheese.
| Energy | 121 cal |
| Protein | 2.8 g |
| Carbohydrates | 19 g |
| Fiber | 1.3 g |
| Fat | 4.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 51.3 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.4 mg |
| Vitamin C | 3.6 mg |
| Folic Acid | 22.3 mcg |
| Calcium | 19.7 mg |
| Iron | 1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 3.5 mg |
| Potassium | 97 mg |
| Zinc | 0.4 mg |