Sweet Corn Soup

3 standard portions

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Ingredients

• 1 cup sweet corn (divided, I used canned sweet corn)
• 1/2 cup water
• 2 teaspoons oil (use oil of choice)
• 1/2 inch ginger (finely chopped (6 grams))
• 3-4 garlic cloves (finely chopped (7 grams))
• 1 green chili (finely chopped)
• 1/3 cup finely chopped carrots
• 1/4 cup green peas (frozen, soaked in warm water for 10 minutes)
• 2 stalks green onions (chopped, white & green parts separated)
• 3 cups water (or vegetable broth)
• black pepper (to taste)
• salt (to taste, around 3/4 teaspoon)
• 1.5 teaspoon white vinegar
• 1/2- 3/4 teaspoon soy sauce (or tamari for gluten-free)
• 1 teaspoon sugar (or to taste)
• 4 teaspoons cornstarch (mixed with 1/2 cup water)

Method

1. To a blender add 1/2 cup sweet corn and 1/2 cup water. I have used canned sweet corn here. Blend to a smooth paste and set it aside.
2. Heat a large pot on medium heat. Once its hot, add oil to it and then add the chopped ginger, garlic and green chili.
3. Saute the garlic and ginger for 30 seconds and then add the carrots, green peas and green onion whites.
4. Also add  the remaining 1/2 cup of sweet corn along with the sweet corn paste that we had prepared earlier.
5. Cover the pot with a lid and let the veggies cook on medium heat for 5-6 minutes.
6. Then stir in 3 cups of vegetable broth or water. Add black pepper and salt.
7. Also add the white vinegar, soy sauce and sugar and mix to combine.
8. Dissolve 4 teaspoons of cornstarch in 1/2 cup water. Stir well and then add to the pot.
9. Stir and let the soup come to a boil. Lower the heat and let it simmer for 2-3 more minutes.
10. Garnish the sweet corn soup with green onion greens and serve hot!