10 Minute Sweet Corn Soup- Restaurant Style

Recipe – Video

Note– Please read recipe notes in the end.

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

Take half cup sweet corn and puree it in a mixer grinder until smooth.
In a pan add oil, butter and once it turns hot add garlic and sauté it for a minute.
Now add sweet corn and cook for a minute in butter and garlic. This will add a great taste.
Further add all the vegetables, finely chopped cabbage, beans, carrots and capsicum and sauté them for 2 minutes. Do not over cook them.
Add the pureed corn and cook for another minute.
Now add hot water and mix well. Let the soup simmer on medium flame for 5-6 minutes. Remove the froth that collects on the top.
Now add white pepper powder and sugar
Prepare a corn flour slurry with corn flour and water and mix well and while stirring it continuously add it in the soup. Add salt and let it simmer for another one minute.
Lastly add butter and spring onions.
Serve hot.

Do not add excess corn flour else the soup will become too thick.
Always add finely chopped vegetables else they will take lot of time to cook which might result in soggy vegetables.
You can use black pepper instead on white pepper.