Classic Homemade Sweet Corn SoupVeg

1

Pressure cook 1.5 cups of sweet corn for one whistle, then set aside

2

Take 1 cup of the boiled sweet corn and pulse it in mixer to create a coarse paste

3

Heat butter or oil in a pan over medium heat.

4

Add finely chopped garlic and ginger, sautéing briefly without browning

5

Add the white parts of chopped spring onions, followed by finely chopped French beans and carrots. Sauté these briefly to keep them crunchy.

6

Season with salt and crushed black pepper to taste without Browning

7

Stir in the prepared sweet corn paste.

8

Pour in 2.5 cups of water (or vegetable stock for extra flavor) and bring the mixture to a boil.

9

Once boiling, stir in the remaining 0.5 cup of boiled whole sweet corn kernels and chopped red bell peppers.

10

In a small bowl, mix 2 teaspoons of cornflour with water to create a slurry. Slowly pour this into the soup while stirring continuously to thicken the consistency.

11

Let the soup come to a final boil, then turn off the heat.

12

Stir in the green parts of the spring onion as a garnish

13

Serve the soup warm, accompanied by a small side of vinegar with chopped green chilies to drizzle on top as desired.