By Nikita Toppo
This easy and nourishing soup made with the combination of corn and vegetables is perfect to relish in the rainy season.
1 tin sweet corn, cream style ½ cup sweet corn kernels (boiled) 5 cups vegetable stock 8 french beans (finely chopped) ½ cup cabbage (finely chopped) 1 carrot (finely chopped) 2 ½ tbsp corn flour ¾ tbsp sugar Salt to taste White pepper powder as required 3-4 tbsp spring onion greens (finely chopped)
In a heavy bottomed vessel, add the cream style sweet corn and vegetable stock. Mix. Add all the chopped veggies and boiled corn and stir to mix.
Cook for 5 min on medium flame. Mix the corn flour in 4 tbsp of vegetable stock and keep aside.
Add sugar, pepper and salt to the simmering soup and cook further for 3-4 min. Add the cornflour mixture and stir until the soup thickens.
Turn off heat and pour into soup bowls. Garnish with spring onion greens and serve hot.