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Asparagus and Baby Corn Soup Recipe (LC14182) : This recipe is a healthy soup recipe for a cold winter night made from asparagus & baby corn.

Prep Time : 15 Min
Cooking Time : 25 Min
Resting Time : 40 Min

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8 Number

Washed & Cleaned

Baby Corn

6 Number

Washed & Cleaned

Olive oil

2 Tablespoon

All Purpose flour

1 Tablespoon

Black Pepper

1 Tablespoon


to taste

Vegetable Stock

As required

Sunflower seeds

1/2 Tablespoon


1/2 Cup

How to make asparagus & baby corn soup recipe?

1. The ingredients quantity can be set as per your serving requirement under Change Serving. We recommend you set it prior to the start.

2. Chop the asparagus and baby corn into thin slices.

3. In a heavy bottom pan, add olive oil and sauté chopped Asparagus and baby corn for 3 to 4 minutes or until slightly cooked.

4. Combine together plain flour, salt, pepper and stock. Mix well.

5. Cover the pan and cook for 5 - 8 minutes or until the asparagus turn tender. Set aside to cool.

6. Take another pan, dry toast sunflower seeds and keep it aside.

7. Once cool, in a blender add the boiled vegetable and grind them into a smooth paste.

8. Pour the soup into a fine sieve over a pan and use the ladle to press the soup through the sieve.

9. Place the soup on the flame again and add milk. Stir well.

10. Transfer the soup into a serving bowl & sprinkle with toasted sunflower seeds.

11. Serve hot.


Cooking pot -Deep - with lid






Arabic Recipes

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