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Sweet Corn Vegetable Soup
Recipe Jul 12, 2017

Ingredient
  • 3/4 cup sweet corn
  • 3 tsp olive oil/ Vegetable oil
  • 2 clove garlic, finely chopped
  • 1 inch ginger, finely chopped
  • 4 tbsp spring onion, chopped
  • ¼ cup carrot, finely chopped
  • ¼ cup beans, finely chopped
  • 1 tsp pepper
  • 1 tsp vinegar
  • 1.25 tsp corn flour
  • Salt to taste
Method
  • Make paste of 1/2 cup sweet corn and add little water (about 2 table spoon)
  • In a large kadai heat 3 tsp olive oil/vegetable oil and saute 2 clove garlic, 1 inch ginger.
  • also, saute 2 tbsp spring onion slightly
  • now add ¼ cup sweet corn, ¼ cup carrot and ¼ cup beans.
  • saute for 2 minutes or until vegetables are slightly cooked.
  • transfer the sweet corn paste and saute for 2 minutes.
  • further add 3 cup water, salt and stir well.
  • cover and boil for 15 minutes or until the vegetables are well cooked.
  • now prepare a corn flour slurry by mixing 1 tsp corn flour in ¼ cup water.
  • mix to a lump free mixture.
  • pour the corn flour slurry and stir well
  • stir and boil until the soup thickens.
  • now add ¾ tsp pepper, 2 tsp vinegar and 2 tbsp spring onion.
  • garnished the soup with spring onions.

Adapted from Hebbar kitchen

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