Directions
Ingredients
- Sweet corn kernels – ¾ cup
- Oil – 1½ tbsp
- Garlic chopped – 1tsp
- Ginger chopped – 1tsp
- Onion chopped – 2 tbsp
- Green chilli chopped – 1tsp
- Carrot finely chopped – 2tbsp
- Cabbage finely chopped – 2 tbsp
- Beans finely chopped – 2 tbsp
- Water – ½ lt
- Soya sauce (light) – 1½ tbsp
- White pepper powder – a pinch
- Vinegar – 2 tsp
- Salt – to taste
- Corn starch – 2 tsp
- Water – a dash
- Spring onions chopped – handful
Steps
|
1
Done
|
Begin by boiling the corn kernels until they swell up. Strain the corn and set aside to cool. Once cool, puree the corn and strain in fine strainer. Heat oil over low heat in a deep vessel. Add in the chopped garlic, ginger and onion, and saute for a while. Then add in the green chilli. |
|
2
Done
|
Before the garlic begins to colour, add in the chopped carrots, cabbage and beans. Saute for 1 minute and add in the corn puree. Cook this corn puree for about 2 minutes or until the puree thickens. Then add in water or vegetable stock, increase the heat and bring to a boil. |
|
3
Done
|
After about 5 minutes, add in the light soya sauce, white pepper powder, vinegar, salt and sugar. Check the seasoning. Next make a slurry out of the cornstarch and water, and pour in the boiling soup. Simmer the soup until it is thick and yet flowing. Finish with some spring onion and stir. |
|
4
Done
|
Serve hot. |
|
5
Done
|
Tips and tricks while making Sweet Corn SoupSweet corn soup is usually made with a sweeter variety of corn like the american corn variety. In case you choose to use an indian variety, use a little bit of sugar to bring out the sweetness. |
|
6
Done
|
Always cut the vegetables for the sweet corn soup into fine chops so it cooks easily. |
|
7
Done
|
We only use light soy sauce in the soup so it does not discolor this soup. |
|
8
Done
|
You can reserve the pureed corn in deep freezer to make the process quicker whenever you would like to have the soup next. |
