Parboil all the vegetables in two cups of water, drain and keep aside. Mix the cornflour with a quarter cup of water and set aside. Boil the vegetable stock in a deep non stick pan.
Add the sweet corn and continue cooking till uniformly mixed. Add salt, white pepper powder, sugar and MSG (if using).
Gradually stir in the cornflour mixture into the soup, stirring continuously. After it comes to a boil cook for one more minute. Add all the boiled vegetables and give a final boil and remove. Serve piping hot.