Creamy White Bean Corn Soup
- Serves: 4
- Visits: 1730
Sweet and creamy corn soup!! Goes really well with Homemade Yogurt Bread.
• 2 cups cooked corn
• 1/2 cup dried white beans
• 1/2 cup heavy cream
• 2 cups milk
• 2 cups water
• 2 zucchini
• 4 small fresh tomatoes
• 1 tbsp ghee
• 1 or 2 green chile
• 1 tbsp fresh ginger
• 2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp chili powder
• dash of hing
• 1 tsp sugar
• 3 tbsp fresh cilantro/coriander
First start by pressure cooking the dried white beans for about 20 minutes. When the beans are done, place them in a blender.
Blend until smooth.
Next we are going to skin the tomatoes. Place the four tomatoes in a small pot with water and bring to a boil.
In about 5 minutes you will notice that the skin on the tomato automatically begins to peal off. Turn the flame off and bring the tomatoes to the sink and run cold water over them.
Then take the skin off and chop them up. Set aside.
Next chop the green chile, ginger and zucchini.
Heat the ghee in a large pot and add the green chile and ginger.
Pan fry for about 30 seconds and then add the cooked corn.
Continue cooking for about 1 minute and then add the cream, milk, water.
Now add the blended white beans.
Then all remaining spices except the cilantro/coriander. Cook for about 5 minutes.
Turn the flame off and grab a hand blender.
Blend the soup up until you have a creamy consistency. You can also just blend half way if you want chunks of corn in the soup.
Now turn the flame on low and add the chopped zucchini and tomatoes. Cook for 5 more minutes and you are done!
Now you can add the fresh chopped cilantro/coriander.
Here is what it should look like.
Serve with Homemade Yogurt Bread and you are ready to offer to Kṛṣṇa with love and devotion!