Sweet Corn Soup

Time: 25 minutes
Makes: 4 servings

Ingredients:
2 cups Sweet corns
1 tsp butter
2-3 tbsp bell pepper, chopped
2-3 tbsp carrots, small cubes
2 tbsp cabbage, chopped
1 tbsp corn flour
1/4 tsp white pepper powder
Salt to taste
2 tsp sugar
Spring onion, green part for garnishing


Method:
1) Pressure cook sweet corns. Add water along with the sweet corns. Pressure cook upto 4 whistles.
2) Grind 1.5 cups sweet corns to a fine puree. Strain using a fine mesh strainer.
3) Heat kadai. Add butter and saute bell pepper, cabbage and carrots for a minute. Add strained puree and 1/2 cup boiled whole corn kernels. Also add around 2.5 cups of water.
4) In a small bowl. Mix corn flour and 1/2 cup water. Once the corn puree starts boiling, add mixture of corn flour+water.
5) Simmer for a minute. Add salt, sugar and pepper powder.
Garnish with green part of spring onion. Serve hot.

Nutritional Info: (per serving) (Considering 4 servings)
Calories: 93| Carbs: 20 g | Fat: 2 g | Protein: 2 g | Sat. Fat: 1 g | Sugar: 5 g