Sweet Corn soup

Ingredients 

1. 1¼ cup sweet corn kernels
   
   

2. 4–6 french beans, finely chopped
   
   

3. 1 tbsp finely chopped carrot
   
   

4. 2 to 2½ cups water
   
   

5. 1 tbsp butter
   
   

6. ½ tbsp ginger paste
   
   

7. 1 green chili, finely chopped (optional)
   
   

8. 1 tbsp corn starch
   
   

9. 1 tsp coarsely ground black pepper
   
   

10. 1 tsp vinegar
    
    

11. ¼ tsp sugar
    
    

12. Salt to taste

Process

1. Blend one cup of sweet corn kernels with a little water into a fine paste. If you are using frozen kernels, please thaw them 15 minutes before cooking. 

2. Wash and finely chop green beans and carrot.

3. In a pan, heat butter and add grated ginger and finely chopped green chilli, then sauté for a few seconds. 

4. Add chopped beans, carrot, and ¼ cup sweet corn kernels, and sauté for 2–3 minutes. 

5. Add the blended corn paste and 2 cups of water. 

6. Mix well and bring the soup to a boil on medium flame. 

7. In a small bowl, prepare a slurry by mixing corn starch with 2 tablespoons of water. 

8. Reduce the flame and slowly add the slurry to the boiling soup while stirring continuously. 

9. Cook until the soup slightly thickens. Add salt, pepper, sugar, and vinegar. 

10. Stir well and simmer for another minute. Transfer to a serving bowl.

11. Garnish with coriander leaves and sprinkle some freshly crushed black pepper before serving.