[Recipe & Photo courtesy of Rehana Khambhaty from Bawarchi]
1 cup tender corn kernels or canned sweet corn
1 carrot, finely chopped
1 tbsp cabbage, chopped
1 spring onion, finely chopped
1/2 tsp sugar
1/2 tsp green chilli sauce
1/2 tsp soya sauce
1 tbsp corn flour
4 cups water
If you are using fresh corn, then pressure cook till tender. Take the corn in a deep pan. Mix the corn flour in 1/2 cup water and keep aside.
Add water, salt, sugar, vegetables and chili sauce. Mix well and put to boil. Once boiling, add corn flour paste and stir continuously. Keep stirring till the soup is thick and clear. Stir in the soya sauce and take off fire.
Serve steaming hot Sweet Corn Soup with garlic rolls and more chili sauce and enjoy!