Sweet Corn Soup: With the arrival of the rainy season, one often craves hot and light food. Sweet corn soup is an excellent choice for such weather. Not only is it delicious and quick to prepare, but it is also loved by everyone, from children to adults. The combination of sweet corn, vegetables, and mild spices makes it a perfect 'comfort food' for the monsoon. If you want to make restaurant-style sweet corn soup at home, do try this easy recipe...

Ingredients
1 cup boiled sweet corn, 2 tbsp finely chopped carrot, 2 tbsp finely chopped capsicum (bell pepper), 2 tbsp finely chopped cabbage, 1 tsp finely chopped garlic, 1 tsp grated ginger, 1 tbsp cornflour, 3 cups vegetable stock or water, salt, ½ tsp black pepper powder, 1 tsp soy sauce, and 1 tsp oil or butter.

Method

To make sweet corn soup, first heat oil or butter in a pan. Add the garlic and ginger and sauté briefly. Next, add the carrot, capsicum, and cabbage, and cook for 2-3 minutes. Then, add the boiled sweet corn and mix well.

Now, add the vegetable stock or water and let the mixture simmer on a low flame for 5-7 minutes. In a small bowl, mix the cornflour with a little water to create a slurry. Slowly pour this into the soup while stirring continuously to prevent lumps from forming.

Add salt, black pepper, and soy sauce. Cook the soup for another 2-3 minutes until it thickens slightly. Finally, garnish with spring onions and serve hot.

Why is it beneficial?
Sweet corn is rich in fiber, vitamins B and C, and several essential minerals. Adding fresh vegetables further enhances its nutritional value. Despite being light, the soup is filling and provides warmth to the body during the rainy season.

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