Vegetable Sweet Corn Soup
|Whole corns on the cob||4 (Big Cob)|
|Cornflour||4 Tablespoon (Leveled), dissolved in 1 cup water|
|Pepper white||1⁄2 Teaspoon|
|White vinegar||2 Tablespoon|
|Shredded cabbage||1⁄2 Cup (8 tbs)|
|Carrots||1⁄2 Cup (8 tbs), very finely chopped|
Take out a few whole corn kernels and grate the rest of the corn on the grater.
Pressure cook corn with 6 cups of water and 2 tsp salt.
After the first whistle, keep on low heat for 15 minutes.
Remove from heat.
After the pressure drops, mix cornflour in water and add to cooked corn.
Add sugar, ajinomoto, vinegar and pepper.
Give it one boil.
Keep it boiling for 8-10 minutes.
More cornflour, dissolved in a little water may be added if the soup appears thin.
Add the vegetables €” cabbage and carrot.
After adding the vegetables, boil the soup for 2-3 minutes only.
Do not overcook the vegetables, leave them crunchy and crisp.