Sweet Corn Vegetable Soup

 Ingredients

Sweet Corn, cream style: 1 tin

Sweet corn kernels: 1/2 cup (boiled)

Vegetable stock: 1.25 litres (5 cups) OR water

French beans: 8 (finely chopped)

Cabbage: 1/2 cup (finely chopped)

Carrot: 1 (finely chopped)

Cornflour: 2 1/2 tbsps (corn starch)

Sugar: 3/4 tbsp

Salt to taste

White pepper powder: as required

Spring onion greens: 3-4 tbsps (finely chopped)

 Method

In a heavy bottomed vessel or wok, add the cream style sweet corn and vegetable stock or water. Mix.

Add the chopped carrot, beans, cabbage, boiled corn and stir to mix. Cook for 5 mts on medium flame.

Mix the cornflour in 4 tbsps of vegetable stock or water and keep aside.

Add sugar and salt to the simmering soup and cook further for 3-4 mts. Add white pepper powder and mix.

Add the cornflour mixture and go on stirring till the soup thickens. Turn off heat and pour into soup bowls.

Garnish with spring onion greens and serve hot.