Empty My Fridge
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
- Heat the oil on sauté, add the white scallion parts and cook for 2 to 3 minutes.
- Add the ginger, garlic and half the corn and cook for one minute. Add the broth and stir briefly.
- Seal the pot, then pressure cook on high for 8 minutes and quick release.
- Blend the soup for 10 to 15 seconds with an immersion blender.
- Switch to sauté. Stir the corn starch or arrowroot into the water, add it to the soup and stir constantly.
- Add the carrots, cabbage and remaining corn, then the vinegar, and bring to a boil.
- Turn off the pot. Season with salt and black pepper, ladle into bowls, top with green scallion parts and serve hot.
Summarized from Ministry of Curry's video. Watch it for the details.
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