By roasting the corn, we give the Shorba a rustic smoky flavor and aroma. Adding vegetables in the Shorba gives it the extra nutritional value, and in a few minutes we have a bowl of wholesome goodness to enjoy!
1 to 1.5 corn (white or American sweet corn, frozen or fresh)
2 cups diced vegetables(Carrots, French beans, onion, sweet peas, cabbage)
1/2 cup Corn kernels
2 tbsp. Corn starch
Vegetable Stock/ Water
4 tbsp. Milk
Cilantro to garnish
Apply butter on the corn and roast it on the gas. Keep rotating the corn to roast it uniformly, ensuring it does not burn. If the corn is not completely cooked, microwave the roasted corn for a minute.
Cool the corn and remove the corn kernels. Blend the corn into a thick paste and keep aside.
Heat butter in a large saucepan, add onions and sauté till they are translucent. Now add the French beans, carrots, peas and sauté. Add corn kernels, cabbage, salt and pepper powder.
After sautéing for a couple of minutes, add a cup of water/ stock and bring to boil. Once the mixture starts to boil, add the corn purée and mix. Add water/stock as required based on desired consistency.
Mix cornstarch in little cold water and add it to the Shorba, mixing to ensure no lumps form. At this stage also add the milk. The milk can be substituted with cream to make it richer. Bring the Shorba to a boil and turn down the heat. Adjust salt and pepper as required. Garnish with cilantro and serve hot.