SWEET CORN AND MUSHROOM SOUP
Corn & Mushroom Soup is a flavourful, filling, vegan,easy to make and versatile soup. Add noodles, tofu, vegetables of your choice and you have a new soup in a jiffy.
Ingredients
- 1 cup mushrooms sliced
- ½ cup sweet corn cooked
- ¼ cup french beans finely chopped
- ¼ cup carrot diced
- ¼ cup onion finely chopped
- 2- 3 cloves of garlic peeled and finely chopped
- 1 tsp ginger paste or thin slivers of ginger
- 1-2 tbsp cornflour
- 3 cups water or stock
- ¼ cup water
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp rice vinegar
- ½ - 1 tsp chilli sauce
- 1 tbsp oil
- 1 tsp dark soy sauce
- some spring onion chopped for garnishing
Instructions
- Mix cornflour in a ¼ cup of water and keep on the side till required.
- In a deep pan heat the oil over high heat.
- When it is hot, add the onion, garlic, ginger, carrot and french beans. Stir fry for a minute or two.
- Add mushrooms and sweet corn. Stir fry for 30 seconds or so.
- Add the water or stock. Bring the soup to a gentle boil.
- Add the cornflour mixture, stirring the soup all the time. Stir till it begins to thicken slightly.
- Add salt, soy sauce, vinegar and chilli sauce. Mix and serve.
- Serve with some extra soy sauce and chilli sauce on the side.
- I didn't add spring onion as I didn't get any at the time of taking the photos.
Notes
- Don't overcook the vegetables. Once the soup begins to boil, add the cornflour, mix till it thickens and take it off the heat.
- To maintain the crispiness of the vegetables serve the soup immediately.
- I used my homemade garlic chilli sauce or chutney. You can buy any chilli sauce from the market.
- Add any vegetables that you may have at home like zucchini, broccoli, celery, etc.
- If you use stock and it has salt, then adjust the amount of salt required.
- Vegetables cut into smaller size means that the cooking time is less. Larger veggies take longer to cook.