Frozen sweet corn - 250gms
Carrot - 1/2 of a medium sized tuber
Spring onions - 2 stalks
Corn flour - 3 teaspoons (about 15 gms)
Pepper powder - 1/2 teaspoon
Water - 1 litre
Low fat cream - for garnish
Salt to taste
Finely mince the carrots (as you would find in chinese fried rice).
Boil the water in a thick bottomed pan. Add the corn and carrots and simmer till the carrots are half done. Add the finely chopped spring onions.
Dissolve the cornflour in half a glass of water at room temperature, ensure there are no lumps. Pour it gently into the simmering soup stirring all the while so that no lumps are formed. Keep stirring till the soup thickens lightly. Add pepper and salt to taste.
Serve hot with a squirt of cream on top.
7 hours ago