Prep Time: 5 minutes.
Cook Time: 30 minutes.
Note: All ingredients in blue is available at alcoeats.com
|Sweet Corn kernels||1/4 cup|
|ALCO Vegetable Seasoning||1 1/2 tsp|
|Salt||1 1/4 tsp|
|Light Soy Sauce||1 tbsp.|
|Water or vegetable stock||3 1/2 cups|
|Sweet Corn kernels||1 1/4 cups|
|Beans (finely chopped)||1/2 cup|
|Carrot (finely chopped)||1/2 cup|
|Celery (chopped)||1/2 cup|
|Spring Onion whites and greens (chopped)||1/2 cup|
|Ginger (chopped)||1 tbsp.|
|Garlic (chopped)||1 tbsp.|
|Olive Oil||1 1/2 tbsp.|
|Corn flour||2 1/2 tbsp.|
Corn flour Slurry
After then prepare a cornflour slurry by mixing the cornflour with a quarter cup of water.
Then stir well and keep aside.
Firstly, in a heavy-bottomed pot, add oil and let it become hot over medium heat, Once hot, then add garlic and ginger and sauté for 30 seconds. Then add the spring onions and celery and sauté for another 30 seconds.
Then add the carrots and beans and sauté for a minute. Then add the sweet corn paste and sauté for a minute and add the sweet corn and sauté for an additional few minutes.
Now add water and bring to a boil. Then add vinegar, vegetable seasoning, soy sauce, sugar, salt, and pepper. Then adjust the seasoning according to your taste.
Once boiling, reduce the heat to low and allow it to simmer for 10-12 minutes. Then mix the prepared cornflour slurry once more and pour it into the pot while stirring continuously. Stir constantly until the soup thickens.
Finally, garnish with more spring onions and serve hot!
FOR MORE RECIPES.
If you want to like add something spicy to your dinner? Then check out these Spicy Cheesy Chicken Enchiladas made using chili powder & chicken masala.