Firstly, in a large kadai heat 3 tsp olive oil and saute 2 clove garlic, 1 inch ginger.also, saute 2 tbsp spring onion slightly.now add ¼ cup sweet corn, ¼ cup carrot and ¼ cup beans.saute for 2 minutes or until vegetables are slightly cooked.
Transfer the sweet corn paste and saute for 2 minutes.further add 3 cup water, ¾ tsp salt and stir well.cover and boil for 15 minutes or until the vegetables are well cooked.now prepare a corn flour slurry by mixing 1 tsp corn flour in ¼ cup water.
Mix to a lump free mixture.
pour the corn flour slurry and stir well.stir and boil until the soup thickens.now add ¾ tsp pepper, 2 tsp vinegar and 2 tbsp spring onion.finally, enjoy sweet corn soup garnished with spring onions.
