Sweet Corn Soup


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


Put the stock in a pan and add the sweet corn kernels. Cover and cook on a low flame for approximately 10 minutes till corn is tender. Add the grated corn and simmer for another 5 minutes. Add the corn flour paste and simmer again. Add salt. Garnish with parsley.

Serve hot with chilies in vinegar, soy sauce and chili sauce on the side.

Serves 4