PREPARATION

1. In a blender, add 70 grams sweet corns, 50 milliliters water and blend it into a paste. Keep aside.
2. Heat 1 1/2 tablespoons olive oil in a heavy skillet, add 1 tablespoon garlic, 1 tablespoon ginger and stir well.
3. Add 2 tablespoons spring onions and mix it well.
4. Then, add 40 grams carrots, 40 grams green beans, 100 grams sweet corns and mix it well.
5. Cook for 5 - 7 minutes on medium heat.
6. Now, add the blended paste and mix it well.
7. Cook for 3 - 5 minutes on medium heat.
8. Add 1/2 teaspoon salt and mix it well.
9. Now, add 700 milliliters water and mix it again.
10. Bring it to a boil.
11. Cover it with lid and cook for about 13 - 15 minutes on medium heat.
12. Open the lid and give it a nice stir.
13. In a bowl, add 2 tablespoons corn flour, 50 milliliters water and mix it well.
14. Pour the batter into the skillet and mix it well.
15. Cook for 5 - 7 minutes on medium heat or until the soup thickens.
16. Sprinkle some black pepper on it.
17. Serve hot.

Lemon Coriander Soup

Servings - 2

INGREDIENTS
Olive oil - 1 1/2 tablespoons
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Onions - 50 grams
Coriander stems - 30 grams
Cabbage - 40 grams
Green beans - 40 grams
Sweet corns - 40 grams
Carrots - 40 grams
Salt - 1/2 teaspoon
Water - 700 milliliters
Black pepper - 1/4 teaspoon
Soy sauce - 1 teaspoon
Lemon juice - 30 milliliters
Coriander - 2 tablespoons
Corn flour - 2 tablespoons
Water - 50 milliliters
Coriander - for garnishing