Restaurant Style Veg Sweet Corn SoupVeg

1

Take 1/2 cup of boiled sweet corn, grind it into a fine paste in a mixer grinder jar, and set it aside

2

Heat 1 tablespoon of butter (or ghee/oil) in a pan. Add finely chopped ginger and garlic, and sauté for 10 to 15 seconds over medium flame.

3

Add 1/4 cup of finely chopped carrots and 1/4 cup of finely chopped button mushrooms (optional). Sauté the vegetables for a few seconds.

4

Add 3 cups of water to the pan. Incorporate 1/4 cup of whole boiled sweet corn and the prepared corn paste.

5

Add 1/2 teaspoon of crushed black pepper, one slit green chili, and salt according to your taste. Let the mixture simmer for 5 to 7 minutes.

6

Stir in 2 teaspoons of sugar. Once the soup begins to boil, add 1/4 cup of the green portion of chopped spring onions.

7

Pour in corn flour slurry while continuously stirring the soup until it reaches your desired thickness. Add more slurry if you prefer a thicker consistency.

8

Once ready, serve the soup immediately while it is hot.