Corn Soup - Chinese style corn soup - Simple soup recipe - Starter

One of the first few dishes I tried in Chinese cuisine was Corn soup. It is also most commonly served as a starter as part of a vegetarian meal set. In most restaurants soups do not include other vegetables however I like to add to make it more healthy and filling. It is a very simple recipe and when I need something warm to sooth my throat I do this. In this recipe I have used fresh corn but you can use frozen one too.


Corn - 1 knob (When cooked and take out kernel I had about 1 cup)
Beans - 5 pieces 
Carrot - 1/2 cup (sliced)
Vegetable stock - 4 cups
Corn flour - 1 tablespoon
Salt to taste
Pepper powder to taste
Celery leaves - 3 tablespoon
Onion - 1/2 (medium. chipped finely)
Garlic - 2 pods (chopped finely)
Oil - 2 teaspoon


Mix in Corn flour in the water. Keep it aside. Cook the corn and take out the kernels. Keep it aside
Heat pan with oil. Add garlic and fry till brown in color. Add onion and fry till transparent. Add Carrot, beans and salt. 
Fry for a min. Add water and close the lid. Let the vegetable cook
Add Celery leaves, Corn and let it boil. 
Add Pepper powder and corn mix.  Let it boil till it is thick.
Switch it off and Serve hot