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
- Unrefined salt to taste
- Parsley for garnish
Take the 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.