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:

1. Heat 8 cups water in a large pot and bring it to a boil.
2. Add chopped carrots, cabbage, beans, and other mixed vegetables. Cook for 8–10 minutes until slightly tender.
3. Add the sweet corn along with the liquid from the tin and mix well.
4. Add salt, ajinomoto, soya sauce, chilli sauce, chopped green chillies, and vinegar. Stir well.
5. In a small bowl, mix cornflour with 1/4 cup water to make a smooth slurry without lumps.
6. Slowly pour the cornflour slurry into the soup while stirring continuously.
7. Cook for 3–4 minutes until the soup becomes slightly thick.
8. Add finely chopped coriander leaves and mix well.
9. Simmer for 1 minute and switch off the flame.
10. 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.