Mexican Sweetcorn Soup Recipe

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Mexican Sweetcorn Soup

Olive Oil – 3 tblsp + 1 1/2 tsp for garnish
Onion – 1, finely chopped
Red Capsicum – 1, deseeded, finely chopped
Garlic – 1 clove
Shah Jeera – 1 tblsp
Thyme – 1 tsp
Sweet Corn Kernels – 400 gms
Salt as per taste
Black Pepper Powder as per taste

1. Heat olive oil in a pan over medium flame.
2. Add the onions, capsicum, shah jeera, garlic, thyme and salt.
3. Saute for 2 to 3 minutes.
4. Add the sweet corn and cook for another 2 minutes.
5. Pour 2 cups of hot water and cover the pan with a lid.
6. Reduce flame and simmer for 15 minutes.
7. Remove and cool.
8. Transfer to a blender and blend well until smooth.
9. Transfer to the pan and stir from time to time.
10. Pour into individual serving bowls.
11. Garnish with olive oil and pepper powder.
12. Serve.

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