Intro

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

Set Ingredient

4

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

Serves
4
Serves

Step 1 / 10

4

Chop the asparagus and baby corn into thin slices.

Asparagus

8 Number

Washed & Cleaned

Baby Corn

6 Number

Washed & Cleaned

Step 2 / 10

4

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

Olive oil

2 Tablespoon

Step 3 / 10

4

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

All Purpose flour

1 Tablespoon

Black Pepper

1 Tablespoon

Salt

to taste

Vegetable Stock

As required

Step 4 / 10

4

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

Step 5 / 10

4

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

Sunflower seeds

1/2 Tablespoon

Step 6 / 10

4

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

Step 7 / 10

4

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

Step 8 / 10

4

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

Milk

1/2 Cup

Step 9 / 10

4

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

Step 10 / 10

4

Serve hot.

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ASPARAGUS & BABY CORN SOUP RECIPE


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