sweet corn soup

Sweet Corn Soup is a really easy soup recipe to make and can be on the table in under a 30 minutes. Look out for value packs of veggies to use – they don’t require to be perfect look or all the same form. This soft and tasty soup will take around 30 minutes to prepare and cook and serves for 4 members. Twice or triple the quantities if you're feeding extra people. Leftovers can be cold or stored in a preserved container in the fridge for up to 2-3 days. Write a reviewSave RecipePrint Prep Time10 min Cook Time20 min Total Time30 min Ingredients • 1/2 cup boiled Sweet corn kernels • 4 cups Vegetable stock • Oil 1 tablespoon • 1/4 small Cabbage (grated) • 1/4 medium Carrot finely chopped • 2 cups Sweet corn (cream style) • 1/2 teaspoon White pepper powder • 3 Tablespoons Corn flour/corn starch • Water as necessary (4-5 tbpn) • Salt to taste Instructions Heat oil in a non-stick pan. add grated cabbage and carrot to the oil and cook on high heat for 1-2 mins. Then add sweet corn and mix fine. Add 4 cups vegetable stock and mix, allow it to come to a simmer. Mix pepper powder in 2 tablespoon water and add to the soup. add salt as necessary and mix well. Add corn kernels and let it to come to a simmer once more. In to the soup mix corn flour in 2 tbsp water and cook till it turns to juicy. Serve warm.

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