Ingredients
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2 whole Sweetcorn (boiled for 1 whistle)
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150 gm Paneer
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1 cup Water (plus extra for adjusting consistency)
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1 tbsp Butter
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3 cloves Garlic (finely chopped)
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1 tbsp Coriander stems (finely chopped)
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Black pepper (freshly crushed, to taste)
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Salt (to taste)
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1 small piece of Carrot (finely chopped)
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Vinegar (for serving)
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Chili oil (for serving)
About
I created this completely different take on a classic sweetcorn soup by adding paneer as an additional protein. My favorite part is how the chili oil and vinegar create the most amazing flavour palettes! I want you to try this recipe not just to hit your diet and protein intake goals, but because you will genuinely enjoy every spoonful of it.
Nutrition
This recipe proves that eating to hit your diet goals can be completely delicious. The sweetcorn provides excellent complex carbohydrates and dietary fibre, while the addition of paneer brings a substantial boost of high-quality vegetarian protein and calcium to keep you full and satisfied.
Estimated Values (Assuming 4 servings, and not counting the calories of any sandwich or toast on the side):
* Calories: 170 kcal per serving
* Protein: 8g
* Carbohydrates: 12g
* Fat: 11g
Steps
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1
Done
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Boil the 2 whole sweetcorns in a pressure cooker for 1 whistle. |
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2
Done
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Once the pressure releases and the corn cools down, remove the kernels from the cob. |
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3
Done
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Keep half of the kernels aside and transfer the remaining half into a blender jar. |
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4
Done
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4. Add 150 gm of paneer and 1 cup of water to the blender. Blend it until perfectly smooth. |
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5
Done
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5. Next, in a saucepan, add the butter and allow it to melt on low heat. |
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6
Done
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Once melted, add the finely chopped garlic and coriander stems. |
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7
Done
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7. Mix it well and crush some black pepper directly into the butter, along with salt to your taste. |
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8
Done
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Saute everything on a slow flame for 2 minutes to release the aromas. |
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9
Done
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9. Add the finely chopped carrot and the whole corn kernels that were kept aside earlier. |
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10
Done
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Saute the mixture for 5 minutes, then pour in the blended corn and paneer mixture. |
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11
Done
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Add a little extra water to adjust the soup to your preferred consistency and cook until it comes to one boil. |
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12
Done
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Turn off the heat and serve the soup immediately in bowls. |
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13
Done
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13. While serving, top each bowl with a dash of vinegar and a drizzle of chili oil. |
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14
Done
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Zero-Waste & Substitutes * Zero-Waste: Keep those empty corn cobs! You can boil them in water with vegetable peels to create a deeply flavorful corn and vegetable broth. Use this homemade broth instead of plain water to adjust your soup's consistency. * Substitutes: If you prefer not to use garlic, you can substitute it with finely grated ginger or a pinch of asafoetida (hing) in the butter. |
