green pea and corn soup recipe | matar and makai soup | healthy pea and sweet corn soup |
by Tarla Dalal

green pea and corn soup recipe | matar and makai soup | healthy pea and sweet corn soup | with 25 amazing images.

green pea and corn soup is a simple and filling Indian soup. Learn how to make matar and makai soup .

Green peas and sweet corn, both are evergreen favourites with young and old alike. Adding them to matar and makai soup gives a favourable twist and unfailing appeal. Here, the two star ingredients come together in the form of a lusciously thick green pea and corn soup.

green pea and corn soup is a thick and refreshing soup that is perfect for a hot summer day. It is made with fresh green peas, sweet corn, onions, garlic, and vegetable stock. The soup is typically blended until it is smooth and creamy, but it can also be left chunky.

While everyday ingredients like onions, garlic and pepper give the green pea and corn soup an irresistible flavour, milk balances the taste and gives the soup a creamy mouth-feel. Green pea and corn soup has its roots in Mexican cuisine .

The green pea and corn soup is typically served hot, but it can also be enjoyed cold. It is often accompanied with crusty bread or crackers, which can be dipped in the soup or used to scoop up the peas and corn.

Serve green pea and corn soup hot, with croutons or toasted multigrain bread .

green pea and corn soup is rich in phosphorus, dietry fibre and vitamin B1.

Pro tips for green pea and corn soup . 1. Consider using olive oil or coconut oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for the heart.. Also it has anti-inflammatory properties. This is one of the healthiest oils you can opt for. 2. Fresh green peas are used in green pea soup because they have a superior flavor, texture, and nutritional value to frozen or canned peas. Fresh green peas have a sweet and delicate flavor that is unmatched by frozen or canned peas. They also have a tender and buttery texture that is essential for a smooth and creamy soup.

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Green Pea and Corn Soup recipe - How to make Green Pea and Corn Soup

Green Pea and Corn Soup
2 cups green peas
1 cup sweet corn kernels (makai ke dane)
1 cup chopped onions
2 tsp finely chopped garlic (lehsun)
2 tsp olive oil
1/4 cup milk
salt to taste
freshly ground black pepper (kalimirch) to taste

Method
Green pea and corn soup

To make green pea and corn soup , heat the olive oil in a deep pan.
Add the onion, garlic and sauté till the onions are translucent.
Add the green peas, corn, salt and 3 cups of water, mix well and cook on a medium flame for 10 minutes , while stirring occasionally.
Let the mixture cool, blend in a mixer till smooth. Transfer blended mixture to a deep pan.
Add 1 cup water, milk and pepper, mix well and simmer for 2 to 3 minutes, while stirring occasionally.
Serve green pea and corn soup hot with crusty bread.

Nutrient values (Abbrv) per serving

Energy	150 cal
Protein	7.3 g
Carbohydrates	23 g
Fiber	7.3 g
Fat	3.9 g
Cholesterol	2 mg
Sodium	12.1 mg

Click here to view calories for Green Pea and Corn Soup

Green Pea and Corn Soup recipe with step by step photos

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what is green pea and corn soup made of ?

what is green pea and corn soup made of ? See below image of list of ingredients for green pea and corn soup .

making green pea and corn soup

To make green pea and corn soup recipe | healthy pea and sweet corn soup | fresh green pea Indian soup with milk | heat 2 tsp olive oil or coconut oil or oil in a pan. Consider using olive oil or coconut oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for the heart. Also it has anti-inflammatory properties. This is one of the healthiest oils you can opt for.
Add 1 cup chopped onions. Onions release a wonderful aroma when cooked, which makes the soup more inviting. The quercetin in Onions promotes production of HDL (good cholesterol) and lowers total cholesterol in the body. The sulphur in onions act as a blood thinner and prevents blood clotting too.
Add 2 tsp finely chopped garlic (lehsun). Garlic has a strong and pungent flavor that adds depth and complexity to the soup. Garlic has been proven to lower cholesterol. The active ingredient allicin present in garlic aids in lowering blood pressure.

Sauté till onions are translucent.
Add 2 cups fresh green peas. Fresh green peas are used in green pea soup because they have a superior flavor, texture, and nutritional value to frozen or canned peas. Fresh green peas have a sweet and delicate flavor that is unmatched by frozen or canned peas. They also have a tender and buttery texture that is essential for a smooth and creamy soup.
Add 1 cup sweet corn kernels (makai ke dane). Sweet corn kernels add a bit of crunch to the soup, which can help to balance out the softness of the green peas. Sweet corn is rich in fibre. The high vitamin B3 – 2.61 mg / cup is known to reduce cholesterol levels in the body and in turn promote heart health.
Add 3 cups of water.
Add salt to taste. We added 1 tsp salt. Salt brings out natural flavours and makes foods more palatable. Too much of it can ruin the food and your health. So, use only the right amount. If you have high blood pressure, cut back on salt.

Mix well.
Cook on a medium flame for 10 minutes ,while stirring occasionally.
Let the mixture cool and transfer to a blender.
Blend till smooth. We had to do that in 2 batches as there was lots to blend.
Transfer back blended mixture to a deep pan and add 1 cup of water.

Add 1/4 cup milk. The milk helps to create a creamy, rich texture that makes the soup more satisfying and luxurious. The sweetness of the peas and corn is balanced out by the savory notes of the milk, creating a more harmonious and flavorful soup. 1 cup of milk provides 70% of the Recommended Daily Allowance of Calcium.
Add freshly ground black pepper (kalimirch) to taste.
Mix well.
Simmer for 2 to 3 minutes, while stirring occasionally.
See the rich and creamy texture of the green pea and corn soup.

Serve hot with toasted multigrain bread.

pro tips for green pea and corn soup

Consider using olive oil or coconut oil instead of processed seed oils for a healthier diet. Olive oil is a strong antioxidant and good for the heart. Also it has anti-inflammatory properties. This is one of the healthiest oils you can opt for.
Add 2 cups fresh green peas. Fresh green peas are used in green pea soup because they have a superior flavor, texture, and nutritional value to frozen or canned peas. Fresh green peas have a sweet and delicate flavor that is unmatched by frozen or canned peas. They also have a tender and buttery texture that is essential for a smooth and creamy soup.
Add 1/4 cup low fat milk or milk. The milk helps to create a creamy, rich texture that makes the soup more satisfying and luxurious. The sweetness of the peas and corn is balanced out by the savory notes of the milk, creating a more harmonious and flavorful soup. 1 cup of milk provides 70% of the Recommended Daily Allowance of Calcium.
Add 1 cup sweet corn kernels (makai ke dane). Sweet corn kernels add a bit of crunch to the soup, which can help to balance out the softness of the green peas. Sweet corn is rich in fibre. The high vitamin B3 – 2.61 mg / cup is known to reduce cholesterol levels in the body and in turn promote heart health.

benefits of green pea and corn soup

Green Pea and Corn Soup is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest).
1. Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. Indian Foods rich in B1 are Flax seeds (alsi), Sunflower seeds, Sesame seeds, Garden cress seeds (halim), Capsicum, Wheat flour, Chana dal, moong, walnuts, masoor dal, brown rice, jowar, bajra. 30% of RDA.
2. Fiber : Dietary fiber reduces the risk of heart disease, prevents the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables, moong, oats, matki, whole grains. 29% of RDA.
3. Vitamin C : Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). Not all of the vitamin C is lost when vegetables are cooked. Some studies have shown that up to 50% of the vitamin C can be retained, depending on the cooking method and the vegetable. Cook vegetables quickly. The longer vegetables are cooked, the more vitamin C they will lose. 29% of RDA.
4. Phosphorus : Phosphorus rich Indian foods works closely with calcium to build bones. Phosphorus rich Indian foods like dairy products ( milk, paneer, curd), nuts, seeds, jowar, bajra, moong, matki, oats, ragi, wheat flour etc. 23% of RDA.