Summer Corn Soup With Cilantro And Yogurt Recipes

INDIAN-SPICED CORN SOUP WITH YOGURT

Indian-Spiced Corn Soup With Yogurt image

The sweetness of summer corn marries nicely with a burst of Indian spices and tangy thick yogurt. Serve this vegetarian soup hot or chilled.

Provided by David Tanis

Categories dinner, lunch, soups and stews, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

4 tablespoons butter
1 medium onion, diced
2 garlic cloves, minced
1 tablespoon grated ginger
1/2 teaspoon turmeric
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
Large pinch cayenne
3 cups corn kernels, from 4 ears
Salt and pepper
Whole milk plain yogurt, for garnish
1 tablespoon chopped chives, for garnish
A few cilantro sprigs, for garnish
Lime wedges, for garnish, optional

Steps:

Put butter in a heavy-bottomed soup pot over medium heat. Add onion and cook until softened, about 10 minutes. Add garlic, ginger, turmeric, cumin, mustard seeds and cayenne and sizzle for a minute or so.
Add corn kernels and season generously with salt and pepper. Cook, stirring, for 2 minutes. Add 4 cups water and bring to a simmer. Simmer gently for 10 minutes. Purée soup in a blender. Check seasoning and adjust salt.
To serve, ladle into small bowls. Garnish each with 2 tablespoons thick yogurt. Sprinkle with chives and cilantro sprigs. Add a squeeze of lime.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 236 milligrams, Sugar 3 grams, TransFat 0 grams

SUMMER CORN SOUP WITH CILANTRO AND YOGURT

Summer Corn Soup With Cilantro and Yogurt image

I got this recipe from the top of a container of Dannon Nonfat Yogurt. I haven't tried it yet, but it sounds good. When I do make it, I will be using the nonfat yogurt and low sodium chicken stock to make it a little "healthier". Enjoy! :)

Provided by brassplayer

Categories Corn

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon canola oil
1 cup chopped onion
1/2 cup celery
4 cups corn, off the cob
3 cups chicken stock
1 cup plain yogurt
1 cup chopped roasted red pepper
1 tablespoon chopped fresh cilantro
1 teaspoon hot sauce

Steps:

Heat oil in a soup pot. Add onions and celery and saute 3-4 minutes. Add corn and chicken stock and bring to boil. Reduce heat and simmer for 15-20 minutes.
Puree soup in blender or food processor. Transfer to bowl and stir in yogurt, red pepper, cilantro and hot sauce.
Serve.

Nutrition Facts : Calories 223.5, Fat 6.6, SaturatedFat 1.6, Cholesterol 8.9, Sodium 556.7, Carbohydrate 37.5, Fiber 3.9, Sugar 8.6, Protein 8.6

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