By Devi Poojari
July 12, 2024
A mildly sweet and peppery soup loaded with fresh corn kernels, carrots and herbs – this delicious and easy recipe is a work of moments. Pair it with a salad or sandwich to make for a sumptuous meal on a rainy afternoon.
1 cup sweet corn kernels 1 small carrot, chopped 5-6 French beans, chopped 2 green chillies, chopped 1 tablespoon garlic, minced 1 tablespoon ginger, minced 3-4 spring onions, chopped 1 vegetable stock cube 2.5 cups water 1 tablespoon corn starch 2 teaspoons black pepper powder 1 teaspoon vinegar 1 tablespoon vegetable oil Salt, to taste
Heat the oil in a saucepan while you coarsely grind ¾ portion of the corn kernels in a blender.
Add the minced ginger and garlic, green chillies and most of the spring onions into the hot oil to sauté for 2-3 minutes.
Toss in the carrots, French beans and whole corn before seasoning with salt and pepper.
Cook the mixture until slightly softened before pouring in the water and simmering for 10 minutes.
Add the stock cube halfway through before adding the ground corn mixture and stirring to combine.
Dilute the corn starch in some warm water and pour into the soup, allowing it another 3-4 minutes in order to thicken.
Adjust seasoning if needed, pour in the vinegar and serve warm garnished with chopped spring onions.