Sweet Corn Soup

Sweet Corn Soup

1 cup fresh sweet corn
2 cups vegetable broth / Corn Broth
1 tablespoon oil
1 medium onion, finely chopped
4 cloves garlic, minced
1-inch piece of ginger, grated
1 green chili pepper, finely chopped
1 medium carrot, finely chopped
1/2 cup green beans, finely chopped
1/2 cup cabbage, finely chopped
1 tablespoon soy sauce
1 tablespoon cornflour
2 tablespoons water
Salt to taste
Black pepper to taste
Fresh coriander leaves for garnish
Instructions:

Heat oil in a large kadai .
Add the chopped onions and wait until they become translucent.
Now Add minced garlic, grated ginger, and green chili pepper . Sauté for 2-3 minutes.
Add chopped carrots, green beans, and cabbaget. Close the Lid and Cook for about 2-3 minutes until medium tender.
In a separate bowl, mix cornflour with water to form a slurry. Set it aside.

Add Fresh sweet corn kernels to the Kadai and stir well to combine with the vegetables.
Pour in the Sweet corn/Vegetable broth and bring the mixture to a boil. Turn the heat down and leave it to simmer for about 10 minutes.

Add some soy sauce, salt, and black pepper to taste.

Now slowly add the cornstarch slurry to the soup while stirring continuously. This will help the soup to get thicker
Now boil the soup for an additional 2-3 minutes until it reaches your desired consistency.
Now allow the soup to cool slightly.

Using an regular blender, blend about half of the soup until smooth and reheat if necessary.
Serve the Sweet Corn Soup hot, garnished with fresh coriander leaves.