Winter weather calls for warm soup, and this one here is super easy to make, filling, and just delish!!! This corn soup recipe was shared with me by my husbands late aunt, and has always been a crowd pleaser at many get-togethers.

Ingredients:

4 or 5 Mini corn on the cobs, cut in 3 pieces each

1 tsp Cumin seeds

1/4 tsp Mustard seeds (optional)

6 Curry leaves

Juice of 1/2 Lemon (or to taste)

1 (14oz) can chopped tomatoes or 4 fresh tomatoes

1-2 Small green chillies

2 cinnamon sticks

7 oz  canned coconut milk

1 tsp olive oil or virgin coconut oil

salt to taste

Method:

Cut each piece of corn on the cob into 3 pieces. If you are using fresh corn; cut them into pieces and boil them in salted water for 10-15 min.

In a blender, mix together the tomatoes and green chillies. Add the coconut milk and lemon juice and give a quick blend. In a big pot, heat one teaspoon of olive oil or coconut oil and add the mustard seeds, cumin seeds, cinnamon sticks, and curry leaves. Once the seeds start to pop, add in the blended liquid and allow to boil. Add in the corn pieces and salt. Lower the heat and allow to simmer for about 20-25 min or until the corn is well cooked.

Note: This recipe is easy to adjust for personal taste, i.e add more or less green chilies, corn, tomatoes, or coconut milk.