Nov 3, 2010


Sweet corn (cream style) -- 1 tin

Mixed chopped vegetables -- 1 cup (beans,carrot,baby corn,cabbage,spring onion whites etc.)
Vegetable stock /or/ water -- 2-3 cups

Salt -- to taste
Pepper powder -- to taste
Vinegar(white) -- 1-2 teaspoon
Corn flour -- 1 teaspoon (optional)
Spring onion -- to garnish (chopped)

Heat vegetable stock in a pan. Add the chopped vegetables and bring it to a boil. Simmer it for a couple of minutes.

Add the sweet corn (cream style) to the soup and simmer it for another 8-19 minutes or until all the vegetables are cooked.

Mix cornflour with a little water and add it to the soup to thicken the consistency.

Add salt,pepper and vinegar according to your taste. Garnish with the spring onion greens and serve hot.