SWEET CORN SOUP

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I never used to have any kind of soups when we go to restaurants.If at all I am forced to have soup , sweet corn soup would be my choice. But after having the soup my tummy gets full and never proceed with the main course.For this reason no body forces me to have soup. That said, I never prepared soup at home till date! When Srivalli announced the themes for Blogging Marathon, I immediately picked the theme 'Soups and Salads'.I adapted the basic recipe from Sailu's kitchen and it was a super hit. My husband and son loved it a lot but my daughter refused to give a try.May be she is like me :-)

Ingredients
Cream style sweet corn: 1 can (14 oz)
Vegetable stock: 1 can (14 oz)
Chopped cabbage: 1/2 cup
Finely chopped carrot: 1/2 cup
Spring onions: 2 sprigs
Salt: to taste
Pepper powder: to taste
Sugar: 1 tsp
Corn flour: 2 tablespoons
Water: 1/4 cup

Procedure:

1. Heat a sauce pan and add vegetable stock and sweet corn
2. Bring it to a boil. Add the chopped carrots and cabbage
3. Simmer it for 5 minutes
4. Mix cornflour in 1/4 cup of water and keep it aside
5. Add sugar and salt and simmer for 5 more minutes until the vegetables are cooked
6. Now add the cornflour mixture and cook until the soup thickens (May be another couple of minutes)
7. Add pepper powder and garnish with spring onions

Notes:
If vegetable stock is not available plain water can also be used.
Chop the carrots finely so that it gets cooked fast

Step by Step pictures

Cut the veggies and boil the vegetable stock

Add sweet corn and vegetables and cook in medium flame

Add corn flour, salt , sugar and cook

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26