Sweet Corn Soup Veg

🔥 Prep

• Rinse and drain 150 g sweet corn kernels (if using frozen, thaw completely).
• Chop the 50 g mixed vegetables (carrots, beans, peas) into fine dice.
• Measure out 1.5 tbsp corn flour into a small bowl.
• Measure out 0.5 tsp sugar, 1 tsp butter, 0.25 tsp black pepper, and 0.8 tsp salt; keep ready.
• Measure 600 ml water in a measuring jug.

🔥 Cook

• 1. Melt 1 tsp butter in a saucepan over medium heat until it foams.
• 2. Add the chopped mixed vegetables and sauté for 2 minutes until slightly softened.
• 3. Add the 150 g sweet corn kernels and stir for 1 minute.
• 4. Pour in 600 ml water, bring to a gentle boil over medium‑high heat, then reduce to medium and simmer for 5 minutes.
• 5. In a separate cup, dissolve 1.5 tbsp corn flour in 2 tbsp cold water to make a smooth slurry.
• 6. Slowly pour the corn flour slurry into the simmering soup while stirring continuously to avoid lumps.
• 7. Add 0.5 tsp sugar, 0.25 tsp black pepper, and 0.8 tsp salt; stir well.
• 8. Continue to simmer on low heat for 3‑4 minutes until the soup thickens to a creamy consistency.
• 9. Remove from heat and let it rest for 1 minute before serving.

🔥 Serve

• Ladle the hot sweet corn soup into warm bowls.
• Optional: drizzle a tiny extra knob of melted butter or sprinkle a pinch of freshly ground black pepper on top.
• Serve alongside crusty bread, steamed rice, or Indo‑Chinese style noodles for a complete meal.