Summer Recipe- Healthy And Delicious Sweet Corn Soup

Today I have for you Sweet corn vegetable soup. I don’t know what took me so long to post my favorite soup recipe. I LOVE sweet corn vegetable soup and sweet corn chicken soup! And it doesn’t need to be winter or monsoon to enjoy my favorite soup. I can relish this bright and flavorful soup any time of the year.

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. Of course, you can make your own cream style corn but I usually buy ready made cream style corn.

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

* In a heavy bottomed vessel or wok, add the cream style sweet corn and vegetable stock or water. Mix.

* Add the chopped carrot, beans, cabbage, boiled corn and stir to mix. Cook for 5 mts on medium flame.

* Mix the cornflour in 4 tbsps of vegetable stock or water and keep aside.

* Add sugar and salt to the simmering soup and cook further for 3-4 mts. Add white pepper powder and mix.

* Add the cornflour mixture and go on stirring till the soup thickens. Turn off heat and pour into soup bowls.

* Garnish with spring onion greens and serve hot.