Sweetcorn Soup

Preparation time 25 minutes
Serving net weight 150g

Ingredients                         Net weight

Fresh corn                             100g 
Baby corn                              50g 
Carrot                                    50g 
Soy sauce                             3tbsp 
Mushrooms soy sauce          3tbsp 
Salt                                        1tsp
Sugar                                     1/2tsp 
Coriander root                        50g 
Garlic                                     1tsp 
Spring onion                          50g 
Corn flour                              2tbsp


•    In large soup pan heat 3tsp olive oil and sauté 2 garlic cloves
•    Also, sauté 2 tbsp spring onion slightly 
•    Now add ¼ cup sweet corn, ¼ cup carrot and 
•    Sauté for 2 minutes or until vegetables are slightly cooked. Transfer the sweet corn paste and sauté for 2 minutes. Further add 3 cup water, ¾ tsp salt and stir well 
•    Cover and boil for 10 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