A delicious, simple corn soup recipe with a touch of crunchy vegetables and topped with pepper flakes to get little warm on a chili day. For variations, Soy sauce, little dash of vinegar can be added. Perfect soup for chili day!
- Sweet corn 1 1?2 Cup (24 tbs)
- Vegetable stock 3 Cup (48 tbs)
- Cabbage 1?2 Cup (8 tbs), finely chopped
- Carrot 1 , finely chopped
- Garlic To Taste
- Ginger To Taste
- Cornflour 1 Tablespoon
- Salt To Taste
- Pepper powder To Taste
- Spring onion green 3 , chopped
Prepare carrot, cabbage, spring onion and keep aside.
Take half of corn and crush into blender and keep aside.
In a medium pot, add all the prepared vegetables, whole corn, crushed corn, ginger garlic, vegetable stock or water and bring to boil over medium heat. Add salt pepper as needed. If you are in hurry, just use pressure cooker and hear about 2 whistles only.
In meanwhile, mix corn starch with water slowly making sure no lumps formed and prepare thin paste.
Once the soup mixture comes to the boil, and when vegetables are cooked, for about 10 minutes, add corn starch or flour mixture stirring continuously and switch off the stove once the soup has reached desired thickness.
Soup is ready to serve.