Corn, Basil and Fusilli Soup ( Corn)
by Tarla Dalal

Revel in the charm of this satiating soup, with the soothing flavour of basil! The mild sweetness of sweet corn is a perfect match for the sharp hints of basil, and the duo makes this wholesome Corn, Basil and Fusilli Soup a total success.

While onions and garlic add a bit of pungency to this soup, fusilli imparts a glorious texture and also makes the soup quite filling. You are sure to enjoy this exotic soup, tinged aesthetically with olive oil.

Relish every mouthful of this wonderful soup with a slice or two of Parsley and Garlic Loaf for a quick and satisfying meal.

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Corn, Basil and Fusilli Soup ( Corn) recipe - How to make Corn, Basil and Fusilli Soup ( Corn)

3/4 cup boiled sweet corn kernels (makai ke dane)
2 tbsp chopped basil leaves
3/4 cup boiled fusilli
1 tsp olive oil
1/2 cup chopped onions
1 tsp finely chopped garlic (lehsun)
salt and freshly ground black pepper (kalimirch) to taste

For The Garnish
2 tbsp grated processed cheese

Method

Heat the oil in a deep non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes.
Add the corn and sauté on a medium flame for 1 minute.
Add 3 cups of water, basil, fusilli and salt, mix well and cook on a medium flame for 6 to 7 minutes, while stirring occasionally.
Add the pepper powder and mix well.
Serve hot garnished with cheese.