By Nikita Toppo
This warm and filling corn soup is also good for seasonal diseases like cold and cough.
1 cup boiled corn kernels, ¼ cup slightly crushed corn kernels, ¼ cup carrots (chopped finely), ¼ cup onions (chopped finely), 1 cup vegetable stock, 1 tsp butter, 1 tsp corn flour, ½ tsp finely chopped ginger, 5 garlic cloves (chopped finely), salt and pepper to taste
In a pan, add butter and sauté onions, ginger, garlic along with carrots.
Let onions caramelize and add boiled corn kernels. Add vegetable stock and allow it to boil.
Stir in some corn flour for thickening the soup. Adjust salt and pepper to taste.
Boil it for 5 minutes. Pour it into the soup bowls and garnish it with corn kernels. Serve hot.