Chinese Sweetcorn Soup

Chinese Sweetcorn Soup
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Prep Time5 minsCook Time10 minsTotal Time15 mins
Ingredients
 3 cm piece grated ginger or fresh ginger paste
 1 tsp ground garlic
 1 tbsp coconut oil
 1200 ml kettle boiled water
 2 small stock cubes (I used Kallo reduced salt & organic)
 3 tbsp corn flour
 1 cup mix of chickpeas, endamame beans & butter beansMy usual soup has egg in it but this mixture is a great substitution for egg protein
 ½ freshly squeezed lemon
 300 g frozen sweetcorn
 soy sauce to taste
 coriander or parsley
 freshly chopped green chillies (for the brave adults)
 spring onions
 Himalayan salt to taste
 black pepper to taste
Method
1

Dissolve the stock cubes & corn flour in hot water

2

Fan fry the garlic and ginger in coconut oil for 3-4 mins on low heat without browning. Sauté the beans and chickpeas

3

Pour the stock and cornflour mixture into a pot and let simmer on low heat occasionally stirring

4

Add the sweetcorn and garlic ginger paste with the beans and chickpeas

5

Squeeze some lemon juice

6

Add chopped coriander or parsley and season with salt & pepper to taste

7

Serve topped with spring onions, green chillies, soy sauce

Ingredients

Ingredients
 3 cm piece grated ginger or fresh ginger paste
 1 tsp ground garlic
 1 tbsp coconut oil
 1200 ml kettle boiled water
 2 small stock cubes (I used Kallo reduced salt & organic)
 3 tbsp corn flour
 1 cup mix of chickpeas, endamame beans & butter beansMy usual soup has egg in it but this mixture is a great substitution for egg protein
 ½ freshly squeezed lemon
 300 g frozen sweetcorn
 soy sauce to taste
 coriander or parsley
 freshly chopped green chillies (for the brave adults)
 spring onions
 Himalayan salt to taste
 black pepper to taste

Directions

Method
1

Dissolve the stock cubes & corn flour in hot water

2

Fan fry the garlic and ginger in coconut oil for 3-4 mins on low heat without browning. Sauté the beans and chickpeas

3

Pour the stock and cornflour mixture into a pot and let simmer on low heat occasionally stirring

4

Add the sweetcorn and garlic ginger paste with the beans and chickpeas

5

Squeeze some lemon juice

6

Add chopped coriander or parsley and season with salt & pepper to taste

7

Serve topped with spring onions, green chillies, soy sauce

Chinese Sweetcorn Soup
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