Corn and Pepper Soup

Ingredients

• ½ cup Sweet corn kernels
• ½ cup Capsicum mixed, finely chopped
• 1 tablespoon Oil
• 1 tablespoon Garlic chopped
• ½ tablespoon Ginger chopped
• 1 small Onion finely chopped
• 2 teaspoons Celery finely chopped
• to taste Salt
• 1½ teaspoon Red chilli sauce
• 1 teaspoon Soy sauce
• ½ teaspoon Crushed black peppercorns
• 3 cups Vegetable stock
• 1 tablespoon Cornflour/ corn starch
• for garnishing Fresh coriander leaves chopped, 1 teaspoon +
• 1½ teaspoons Vinegar

Method

1. Heat oil in a non-stick pan. Add garlic, ginger and sauté for half a minute.
2. Add onions and sauté till the onion turns golden. Add celery and mix well.
3. Add bell pepper, salt, mix well and sauté for 1-2 minutes.
4. Add corn kernels, mix well and reduce the heat. Add red chilli sauce, soy sauce and mix well.
5. Add crushed peppercorns and vegetable stock and bring to a boil on high heat.
6. Take cornflour in a bowl, add sufficient water and mix well to make a smooth slurry. Add this to the soup, mix well till it thickens.
7. Add chopped coriander and mix well. Switch off the heat, add vinegar and mix well.
8. Serve piping hot garnished with chopped coriander.