Vegetable Sweet Corn Soup
Serves: 6–8 people
Ingredients:
- 1 tin sweet corn
- 2 cups mixed vegetables (carrot, cabbage, beans, etc. finely chopped)
- 2 tbsp cornflour
- 2 tsp ajinomoto
- Salt to taste
- 1 tbsp soya sauce
- 1 tbsp chilli sauce
- 2 green chillies finely chopped
- 1/4 cup vinegar
- 8 cups water
- 1/2 cup coriander leaves finely chopped
Method:
- Heat 8 cups water in a large pot and bring it to a boil.
- Add chopped carrots, cabbage, beans, and other mixed vegetables. Cook for 8–10 minutes until slightly tender.
- Add the sweet corn along with the liquid from the tin and mix well.
- Add salt, ajinomoto, soya sauce, chilli sauce, chopped green chillies, and vinegar. Stir well.
- In a small bowl, mix cornflour with 1/4 cup water to make a smooth slurry without lumps.
- Slowly pour the cornflour slurry into the soup while stirring continuously.
- Cook for 3–4 minutes until the soup becomes slightly thick.
- Add finely chopped coriander leaves and mix well.
- Simmer for 1 minute and switch off the flame.
- Serve hot immediately.
Serving:
- Garnish with chopped coriander leaves or extra sweet corn before serving.
- Serve with chilli sauce, soya sauce, or crispy fried noodles on the side.
- Best enjoyed as a light starter or evening soup.
Tips:
- Do not overcook the vegetables to maintain their crunch and colour.
- Mix cornflour in cold water to avoid lumps in the soup.
- Stir continuously after adding cornflour slurry for a smooth texture.
- Adjust chilli sauce and green chillies according to your spice preference.
- Add vinegar at the end for a fresh and balanced flavour.
- Serve hot for the best taste and texture.