INGREDIENTS
Veg broth/stock-4 cups
Creamed corn tin-1/2 tin
Carrots-1
Beans-5
Cauliflower-2 florets
Sweetcorn-4 teaspoons
Spring onions-2 strands
Cornstarch-2 teaspoons
Garlic minced-1 teaspoon
Egg-1
Salt-1 teaspoon
Sugar-1 teaspoon
Pepper-1 teaspoon
PREPARATION
Boil water in stockpot,add carrot,beans,cauliliflpwer florets, garlic, sweetcorn,all finely chopped . Cook for minimum 2 minutes and then add cream corn.Mix corn starch with 4 spoons of water into a smooth paste and slowly add this mixture into the pot.Now season it with salt,pepper and sugar adjust according to your taste.pour in the beaten egg with stirring the soup slowly to avoid lumps. Off the stove , garnish with spring onions and serve hot with bread.
Veg broth/stock-4 cups
Creamed corn tin-1/2 tin
Carrots-1
Beans-5
Cauliflower-2 florets
Sweetcorn-4 teaspoons
Spring onions-2 strands
Cornstarch-2 teaspoons
Garlic minced-1 teaspoon
Egg-1
Salt-1 teaspoon
Sugar-1 teaspoon
Pepper-1 teaspoon
PREPARATION
Boil water in stockpot,add carrot,beans,cauliliflpwer florets, garlic, sweetcorn,all finely chopped . Cook for minimum 2 minutes and then add cream corn.Mix corn starch with 4 spoons of water into a smooth paste and slowly add this mixture into the pot.Now season it with salt,pepper and sugar adjust according to your taste.pour in the beaten egg with stirring the soup slowly to avoid lumps. Off the stove , garnish with spring onions and serve hot with bread.
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