Empty My Fridge
#shorts Sweet Corn Soup
Ingredients
- Oil1 tbsp
- Scallion6 stalks
- Ginger · grated1 tsp
- Garlic · minced1 tsp
- Sweet corn · frozen2 cups
- Vegetable broth4 cups
- Cornstarch1 tbsp
- Carrot · julienned½ cups
- Cabbage½ cups
- Black pepper
- Vinegar1 tsp
Instructions
- Set the Instant Pot to sauté and heat the oil. Add the white parts of the scallions and sauté for 2 to 3 minutes.
- Add the ginger, garlic and half of the corn and sauté for 1 minute.
- Add the vegetable broth and stir briefly. Close the lid with the valve set to sealing, pressure cook on High for 8 minutes, then quick release.
- Open the pot and blend the soup with an immersion blender for 10 to 15 seconds.
- Switch to sauté. Mix the corn flour with the water, stir it into the soup while stirring constantly, then add the carrots, cabbage and remaining corn.
- Add the vinegar and bring the soup to a boil. Turn off the pot, season with salt and black pepper to taste, and serve hot topped with the green scallion parts.
Summarized from Ministry of Curry's video. Watch it for the details.
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