Dill Corn Soup
by Tarla Dalal

Dill has a distinct and unique flavour, which goes very well with cream-style corn. The addition of chopped carrots, onions and celery sautéed in butter imparts a delightful crunch and buttery touch to the Dill Corn Soup, while garlic and black pepper give it a flavourful boost.

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Dill Corn Soup recipe - How to make Dill Corn Soup

2 tbsp finely chopped dill (shepu / suva bhaji) leaves
1 1/2 cups cream style corn
1 tsp cornflour
1 tbsp butter
1 tsp finely chopped garlic (lehsun)
1/4 cup finely chopped onions
2 tbsp finely chopped celery (ajmoda)
1/4 cup finely chopped carrot
salt and freshly ground black pepper (kalimirch) to taste

Method

Combine the cornflour and 1 tbsp of water in a small bowl, mix well and keep aside.
Heat the butter in a broad non-stick pan, add the garlic, onions, celery and carrot and sauté on a medium flame for 2 minutes.
Add the cream style corn, salt and 3 cups of water, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
Add the dill leaves and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the prepared cornflour-water mixture, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Serve immediately.

Nutrient values per serving

Energy	36 cal
Protein	0.4 g
Carbohydrates	3 g
Fiber	0.6 g
Fat	2.5 g
Cholesterol	0 mg
Vitamin A	386.2 mcg
Vitamin B1	0 mg
Vitamin B2	0 mg
Vitamin B3	0.2 mg
Vitamin C	1.5 mg
Folic Acid	4.6 mcg
Calcium	28.7 mg
Iron	0.8 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	28 mg
Potassium	23.6 mg
Zinc	0.1 mg