Ingredients

  • 1 cup sweet corn kernels, boiled
  • 1 tsp finely chopped garlic
  • 1 tsp finely chopped ginger
  • ¼ cup finely chopped carrots
  • ¼ cup finely chopped beans
  • ¼ cup finely chopped spring onion
  • 2 cups vegetable stock or water
  • 1 tsp cornflour
  • 2 tbsp water
  • ½ tsp black pepper
  • ½ tsp soy sauce
  • Salt, to taste
  • 1 tsp oil
  • Spring onion greens, for garnish

Method

1. Heat oil in a pan and sauté the garlic and ginger for 30 seconds.

2. Add the carrots, beans and sweet corn. Stir-fry for 1–2 minutes.

3. Pour in the vegetable stock or water and bring it to a gentle boil.

4. Mix the cornflour with 2 tbsp water to make a smooth slurry. Add it to the soup while stirring continuously.

5. Add soy sauce, black pepper, and salt. Simmer for 2–3 minutes until the soup slightly thickens.

6. Garnish with spring onion greens and serve hot.

Quick Tip: For a creamier soup, blend half the sweet corn with a little stock and add it back to the pan. It gives the soup a naturally thick and silky texture without adding cream.