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Sweet Corn Soup


  • ¾ cup whole sweet corn kernels
  • ¾ cup grated sweet corn
  • 5 cups clear vegetable stock
  • 3 tbsp corn flour, mixed with ¼ cup water
  • Unrefined salt to taste
  • Parsley for the garnish


Take the vegetable stock in a pan and add the sweet corn kernels. Cover and cook on low heat for approximately 10 minutes, until the corn is tender. Add the grated corn and simmer for another 5 minutes. Add the corn flour paste, stir well and simmer again. Add salt. Garnish with parsley.

Serve hot with chillies in vinegar, soy sauce and chilli sauce on the side.

Serves 4


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