Homemade Sweet Corn Vegetable SoupVeg

1

Pressure cook the whole corn (or boil it in water) until tender. Once cooled, remove the kernels from the cob.

2

Take a portion of the kernels and grind them in a mixer jar until you have a smooth paste.

3

In a saucepan, melt butter and add the remaining whole corn kernels, salt, and pepper. Stir well.

4

Pour in some water along with the corn paste. Let this mixture simmer for about 5 to 10 minutes.

5

Dilute a teaspoon of corn flour in a little water, add it to the saucepan, and cook until the mixture thickens into a creamy consistency. Set this aside.

6

Ste 2: Preparing the Vegetable Soup

7

In a wide saucepan, heat oil and add the finely chopped garlic and spring onions. Sauté for about a minute.

8

Add the chopped carrots, beans, cabbage, and celery to the pan.

9

Mix well and sauté until they are half-cooked.

10

Add salt, pepper, and enough water to the pan. Close the lid and let the vegetables cook thoroughly.

11

Stir in the prepared creamy corn mixture into the pan with the cooked vegetables. Bring the soup to a boil.

12

If needed, add more diluted corn flour to reach your desired thickness. Garnish with fresh spring onion stalks and serve hot.