Sweet corn vegetable soup

Ingredients   
For vegetable stock:
Carrot       
Beans          
Mushroom    
Garlic     
Celery       
Rock salt     
Pepper     
For the creamy corn:
Butter   
Corn    
Salt    
Pepper  
Corn flour to dilute       
Water  
For the soup:
Ginger    
Egg    
Corn flour to dilute     
Salt          
Pepper       
Qty

100 grams
100 grams
100 grams
few cloves
1
a pinch
1 tbsp

1 tbsp
2
a pinch
as per taste
1 tsp
2 cups

a few juliennes
1
1 tsp
a pinch
as per taste

Method:
•    Add the vegetables (carrot, beans and mushroom), onion, rock salt, garlic, pepper, water and celery in a heating pan. Cook for about 20 minutes.
•    Strain and divide the stock water.
•    Next, cook the corn in a pressure cooker by adding some water and salt. Once it is fully cooked, separate the kernels.
•    Now, take a pan and add some butter, once it gets melted put the corn. Close with a lid and allow it to cook for about 10-15 minutes.
•    Dilute the corn flour and add to the cream. Allow it to become thickened.
•    Cook for another 5-10 minutes.

To make the vegetable sweet corn soup-
•    Heat some oil in a pan. Add ginger juliennes, vegetables and sauté for a few minutes.
•    Now add the corn cream base, and the vegetable stock. Add salt and pepper.
•    Close the lid and allow it to cook for 10-15 minutes.
•    Now, pour the whisked egg and spread it around.
•    Add diluted corn flour to thicken the soup. Simmer for about few minutes and serve hot.

-    Akhila Kakarala
-    Pic Courtsey: pixabay.com