Sweet Corn and Asparagus Soup

by Tarla Dalal

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Asparagus has a mild flavour and pleasant crunch, which make it a perfect addition to soups . Although it is technically a spring crop, asparagus is now available in supermarkets throughout the year, and so is sweet corn. So, you can enjoy this Sweet Corn and Asparagus Soup any time you wish.

With their complementary flavours and textures, sweet corn and asparagus help each other, not relying on a large spread of other ingredients to flavour the soup. Just some green chillies and a dash of pepper suffice to enhance the spice levels of this delectable soup!

A bowlful of Sweet Corn and Asparagus Soup followed by Fried Wontons and Triple Schezuan Rice make a hearty mini Chinese meal.

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Sweet Corn and Asparagus Soup recipe - How to make Sweet Corn and Asparagus Soup

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Preparation Time: 10 mins Cooking Time: 6 mins Total Time: 16 mins 6Makes 6 servings
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Ingredients

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, 2½ cups of water, salt and pepper, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
Serve hot.

Nutrient values per serving

Energy	45 cal
Protein	1.5 g
Carbohydrates	10.3 g
Fiber	1.1 g
Fat	0.4 g
Cholesterol	0 mg
Vitamin A	24.1 mcg
Vitamin B1	0 mg
Vitamin B2	0 mg
Vitamin B3	0.1 mg
Vitamin C	1.5 mg
Folic Acid	11.8 mcg
Calcium	2 mg
Iron	0.2 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	6.6 mg
Potassium	75.6 mg
Zinc	0.2 mg