Sweet Corn Soup Recipe

By Swasthi's Recipes · 25 min

Ingredients

Instructions

1. Rinse the carrots, beans and spring onions, then finely chop them. Separate the white and green parts of the spring onions.
2. Peel and mince the ginger and garlic. Deseed and chop the green chili if using.
3. Optionally, blend 1/2 cup sweet corn kernels with 4 tbsp water into a smooth puree.
4. Heat the oil in a wok or pot. Sauté the ginger, garlic and green chili for 30-40 seconds until fragrant.
5. Add the spring onion whites and sauté for 1 minute. Add the carrots and beans and sauté for 2 minutes.
6. Add the sweet corn kernels, the corn puree (if made), salt and sugar. Pour in the water or stock and mix well.
7. Bring to a rolling boil and simmer for 2 minutes.
8. Mix 1½ tbsp cornstarch with 4 tbsp water and pour it into the boiling soup.
9. Stir and boil until the soup thickens slightly. It will thicken more as it cools. Taste and add more salt if needed.
10. Stir in the spring onion greens, crushed pepper and vinegar (if using), then serve.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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