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Makkai Shorba: Creamy Gujarati Corn Soup – vegetarian recipe
Stav Kogan

Makkai Shorba: Creamy Gujarati Corn Soup

Discover the ultimate comfort food with this Makkai Shorba, a luxurious and creamy Gujarati corn soup. This recipe transforms simple corn into a vibrant, spiced delight with coconut milk and bell peppers. It's the perfect easy, healthy, and gluten-free vegetarian soup for any coz
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 serving
Calories: 385
Ingredients Method Nutrition

Ingredients
  

  • 4 large ears of Corn or 2 cups / 480 ml / 300 g (10.6 oz) frozen corn kernels, defrosted
  • 0.5 tbsp (7.5 ml) / 3 g (0.11 oz) Ground Coriander
  • 1 tsp (5 ml) / 2 g (0.07 oz) Ground Cumin
  • 0.25 tsp (1.25 ml) / 1 g (0.04 oz) Turmeric
  • 0.5 tsp (2.5 ml) / 1 g (0.04 oz) Garam Masala
  • 0.125 tsp (0.6 ml) / 0.5 g (0.02 oz) Cayenne Pepper or Paprika
  • 1 tbsp (15 ml) / 14 g (0.49 oz) Ghee or Unsalted Butter
  • 8–10 Curry Leaves, preferably fresh
  • 1 medium Red Bell Pepper (6 oz / 170 g), stemmed, seeded, and cut into thin strips
  • 2 cups (480 ml) / 470 g (16.6 oz) Coconut Milk
  • 1 cup (240 ml) / 235 g (8.3 oz) Vegetable Stock
  • 1 cup (240 ml) / 245 g (8.6 oz) Light Cream or Milk
  • 0.5 tsp (2.5 ml) / 3 g (0.11 oz) Salt
  • 1 tsp (5 ml) / 4 g (0.14 oz) Sugar
  • Fresh coriander (cilantro) or parsley sprigs for garnish

Method
 

  1. Prepare the Corn: If using fresh corn, cut the kernels off 3 ears. For the 4th ear, scrape the cob with the back of your knife to extract the creamy pulp. If using frozen corn, blend it until smooth and press through a fine strainer to get the pulp, discarding the solids.
  2. Create the Spice Paste: In a small bowl, combine the ground coriander, cumin, turmeric, garam masala, and cayenne pepper with 1 tbsp (15 ml) of water.
  3. Mix until it forms a smooth paste.
  4. Sauté the Spices: Melt the ghee or butter in a large pot over moderate heat.
  5. Add the spice paste and fry, stirring constantly, until the water evaporates and the mixture sizzles and becomes fragrant.
  6. Build the Soup Base: Add the curry leaves to the pot and stir for 5 seconds.
  7. Then, add the corn pulp, red bell pepper strips, coconut milk, and vegetable stock.
  8. Stir everything together.
  9. Simmer to Perfection: Bring the soup to a boil, then reduce the heat to low.
  10. Let it simmer gently for about 25 minutes, allowing the flavors to meld together beautifully.
  11. Add Creaminess: Stir in the light cream or milk. Gently heat the soup until it is hot, but do not let it boil, as this can cause the dairy to curdle.
  12. Season and Serve: Remove the pot from the heat.
  13. Stir in the salt and sugar.
  14. Pour the Makkai Shorba into warmed bowls, garnish with fresh coriander or parsley, and serve immediately.

Nutrition

Calories: 385kcalCarbohydrates: 28gProtein: 5gFat: 30g

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