Sweet Corn and Asparagus Soup ( Jain Recipe)
by Tarla Dalal
Who needs onions or potatoes to make a delicious soup! Sweet corn and asparagus are just what you need. The unique flavour of asparagus shoots and the pleasant sweetness of juicy corn complement each other perfectly, resulting in a delicious soup, which requires nothing more than a dash of pepper and green chillies to spike up the spice levels.
Easy, quick and aesthetically flavoured, this Jain -friendly soup is just perfect to warm your soul.
Sweet Corn and Asparagus Soup ( Jain Recipe) recipe - How to make Sweet Corn and Asparagus Soup ( Jain Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 1/2 cups coarsely crushed sweet corn kernels (makai ke dane)
1/4 cup chopped asparagus
1 tsp butter
1/2 tsp finely chopped green chillies
salt and freshly ground black pepper (kalimirch) to taste
- Method
- Heat the butter in a deep non-stick pan, add the corn, asparagus and sauté on a medium flame for 2 minutes.
- Add the green chillies, 2 ½ cups of water, salt and pepper, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
- Serve hot.
| Energy | 67 cal |
| Protein | 2.3 g |
| Carbohydrates | 15.4 g |
| Fiber | 1.6 g |
| Fat | 0.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 36.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 2.3 mg |
| Folic Acid | 17.7 mcg |
| Calcium | 3 mg |
| Iron | 0.4 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 9.9 mg |
| Potassium | 113.3 mg |
| Zinc | 0.3 mg |