Sweet Corn Vegetable Soup

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Ingredient

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• 3/4 cup sweet corn\n
• 3 tsp olive oil/ Vegetable oil\n
• 2 clove garlic, finely chopped\n
• 1 inch ginger, finely chopped\n
• 4 tbsp spring onion, chopped\n
• ¼ cup carrot, finely chopped\n
• ¼ cup beans, finely chopped\n
• 1 tsp pepper\n
• 1 tsp vinegar\n
• 1.25 tsp corn flour\n
• Salt to taste\n

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Method

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• Make paste of 1/2 cup sweet corn and add little water (about 2 table spoon)\n
• In a large kadai heat 3 tsp olive oil/vegetable oil and saute 2 clove garlic, 1 inch ginger.\n
• also, saute 2 tbsp spring onion slightly\n
• now add ¼ cup sweet corn, ¼ cup carrot and ¼ cup beans.\n
• saute for 2 minutes or until vegetables are slightly cooked.\n
• transfer the sweet corn paste and saute for 2 minutes.\n
• further add 3 cup water, salt and stir well.\n
• cover and boil for 15 minutes or until the vegetables are well cooked.\n
• now prepare a corn flour slurry by mixing 1 tsp corn flour in ¼ cup water.\n
• mix to a lump free mixture.\n
• pour the corn flour slurry and stir well\n
• stir and boil until the soup thickens.\n
• now add ¾ tsp pepper, 2 tsp vinegar and 2 tbsp spring onion.\n
• garnished the soup with spring onions.\n

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Adapted from Hebbar kitchen