Required Time: 20 minutes
150gms Sweet Corn (Cream-style tinned)
½ medium sized Carrot
¼ medium sized Cauliflower
¼ medium sized Cabbage
4 – 5 French Beans
2 tbsp Cornstarch
4½ cups Vegetable stock
Salt to taste
¼ tsp White Pepper powder
½ tbsp Sugar
Peel, wash and finely chop all the vegetables. Heat four and half cups of water and boil all the vegetables till half cooked and keep it aside.
Dissolve cornstarch in a quarter cup of water and keep aside.
In a saucepan, add the vegetables with water and bring to a boil. Mix in the sweet corn and continue cooking till uniformly mixed.
Add Salt, White Pepper powder and Sugar. Gradually stir in the dissolved Cornstarch into the soup, stirring continuously. After it comes to a boil cook for one more minute.
Now add the boiled vegetables and give a final boil and remove. Serve piping hot.