Sweet Corn Veg Soup

A comforting, thick and filling vegetarian soup without being heavy. Delicately flavored broth that has carrots, corn kernels, cabbage and beans going into it. Extremely easy to prepare provided you have cream style corn on hand.

INGREDIENTS:

• Sweet Corn, cream style: 1 tin
• Sweet corn kernels: 1/2 cup (boiled)
• Vegetable stock: 1.25 litres (5 cups) OR water
• French beans: 8 (finely chopped)
• Cabbage: 1/2 cup (finely chopped)
• Carrot: 1 (finely chopped)
• Cornflour: 2 1/2 tbsps (corn starch)
• Sugar: 3/4 tbsp
• Salt to taste
• White pepper powder: as required
• Spring onion greens: 3-4 tbsps (finely chopped)

METHOD:

1. In a heavy bottomed vessel or wok, add the cream style sweet corn and vegetable stock or water. Mix.
2. Add the chopped carrot, beans, cabbage, boiled corn and stir to mix. Cook for 5 mts on medium flame.
3. Mix the cornflour in 4 tbsps of vegetable stock or water and keep aside.
4. Add sugar and salt to the simmering soup and cook further for 3-4 mts. Add white pepper powder and mix.
5. Add the cornflour mixture and go on stirring till the soup thickens. Turn off heat and pour into soup bowls.
6. Garnish with spring onion greens and serve hot.