Ingredients
- 1 tablespoon oil
- 1 tablespoon butter
- 1 tablespoon garlic finely chopped
- 1 tablespoon ginger finely chopped
- 2 tablespoons spring onions
- 1 cup sweet corn, fresh or frozen
- ½ cup cabbage finely chopped
- ¼ cup beans finely chopped
- ¼ cup carrots finely chopped
- ¼ cup capsicum finely chopped
- ½ cup sweet corn, fresh or frozen
- 3 cups (750 ml) hot water
- 2 tablespoons corn flour + ¼ cup water
- salt to taste
- ½ teaspoon white pepper powder
- 2 tablespoons white vinegar
- 1 tablespoon butter
- 2 tablespoons spring onions
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- In a pan heat oil and butter. Now add finely chopped ginger and garlic and sauté it for a minute.
- Now add spring onions and cook for 15-20 seconds.
- Further add sweet corn and cook for a minute in butter and garlic. This will add a great taste.
- Now add the rest of the vegetables; finely chopped cabbage, beans, carrots and capsicum and sauté them for 2 minutes. Do not over cook them.
- To prepare the sweet corn puree, take half cup sweet corn and some water and puree it in a mixer grinder until smooth.
- Add the pureed corn to the soup and cook for another minute.
- Now add hot water and mix well. Let the soup simmer on medium heat for 4-5 minutes.
- To prepare a corn flour slurry, take corn flour and water and mix well. Add it to the soup while stirring it continuously. Cook for another couple of minutes.
- Now add salt, white pepper powder, vinegar and butter. Mix well and cook for another minute.
- Lastly add spring onions.
- Sweet corn soup is ready. Serve hot.
Recipe Notes
- You can use any vegetables of your choice.
- Make sure all the vegetables are finely chopped for better taste and crunch.
- You can replace white pepper powder with black pepper powder.
