Yummy and Healthy Sweet Corn Soup

Break the corn cobs in half if needed and add to a pressure cooker with 2 cups of water. Pressure cook for 3–4 whistles on medium heat.

Let the pressure release naturally, remove the cobs, and reserve the water (this is corn water – sweet and starchy).

Using a knife, scrape off the kernels from the cob. Optionally, blend half the kernels into a puree for creaminess.

In a separate saucepan, add 2 cups of water, ginger, and collected veggie scraps like carrot tops, coriander stems, and a bay leaf.

Boil for 10–15 minutes. Strain and keep aside.

In a deep pan or pot, heat 1 tsp of oil or butter.

Add chopped garlic and sauté until aromatic.

Add chopped onions and sauté until translucent.

Add finely chopped carrots and beans. Cook for 3–4 minutes until slightly soft.

Add boiled corn kernels (whole + puree if using), reserved corn water, and veggie stock.

Stir well and bring to a boil.

Simmer for 5–7 minutes to let flavors blend.

Dissolve 2 tsp of cornflour in 2 tbsp of water to make a smooth slurry.

Gradually add the slurry to the simmering soup, stirring constantly.

Cook for 2–3 minutes until slightly thickened.

Add salt and pepper to taste.

Add a few drops of soy sauce or a pinch of sugar for balance.

Serve hot, garnished with spring onion greens or a swirl of cream (optional).