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Light yellow sweet corn soup with floating corn kernels, finely chopped carrots and beans, topped with spring onions
A simple Indo-Chinese sweet corn soup made with fresh corn, veggies and mild seasoning. It’s light, creamy and naturally sweet—great for weight loss and kids.
• 2 Serve • Easy
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INGREDIENTS

  • 1 cup sweet corn boiled
  • ¼ cup carrots
  • ¼ cup beans
  • 1 tbsp cornflour mixed with 3 tbsp water
  • ½ tsp pepper
  • Salt to taste
  • 2.5 cups water

RECIPE TIMES

PREP:
10 minutes
COOK: 11 minutes
TOTAL: 21 minutes
110 kcal
*per serving

STEP-BY-STEP

  • Blend ½ cup corn into a puree.
  • Boil water and add carrots, beans and remaining corn.
  • Add corn puree.
  • Pour cornflour slurry to thicken.
  • Add salt and pepper.
  • Simmer 2 minutes and serve hot.