Sweet Corn Soup

It's really cold here and I cannot survive these chilling evenings without a warm bowl of soup! Sweet corn soup needs no introduction. This soup is everybody's favourite and the food blog world is flooded with it's recipes, all different, all tasty. Now here is how I make this soup. The addition of coarsely grounded corns accentuates the corny flavour and basil gives a nice herby hint to the soup. Hope you like it and cook the natural way!!

You need

1 cup Boiled corns
(plus) 1/4 cup more boiled corns (coarsely grind)
6 french beans (finely chopped)
1-2 carrots (finely chopped)
1 green capsicum (finely chopped)
1/2 inch long ginger (grated)
3 garlic cloves
4 tablespoon corn flour
1/4 teaspoon dried basil
2 tablespoon vinegar (preferably chilli vinegar)
2 tablespoon honey
1/2 teaspoon sugar
1 tablespoon salt (or more)
1/2 teaspoon pepper powder
5 cups stock (or water)
1 tablespoon oil

Method

1. Cook beans and carrots in boiling water for 5 minutes. Drain and keep aside.

2. In a bowl mix together cornflour, salt, sugar, pepper and vinegar in some water. Keep aside.

3. In a deep pan, heat oil and fry ginger and garlic till light brown. Add capsicum and coarsely grounded corns. Cook for a minute. Keep stirring.

4. Now add cooked beans, carrots and rest of the corns. Mix well.

5. Mix the cornflour mixture again (it must have settled at the bottom) and add to the vegetables. Add 5 cups of water and cook till the soup thickens.

6. Lastly add honey and basil.  Mix well. Check seasoning and adjust salt and pepper (if needed). Serve warm with some chilli flakes.

Serves 5