INGREDIENTS |
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- 2 cups frozen corn niblets
- 5 cups water - approx
- 1 tbsp soy sauce
- Chilli garlic sauce to taste
- Ground white pepper to taste
- 1 tbsp cornflour
- 1 tsp butter
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METHOD
Bring the water to a boil and then add the corn to it. Close vessel and cook for about 5 minutes or so. Once the corn seems well cooked, run a hand blender through it and smash some of the corn. Mix the cornflour with some water and add it to the boiling soup. Add the rest of the ingredients and bring everything to a nice boil. Garnish soup with some fresh ground black pepper. Serve soup with warm veggie puffs or bread rolls. |
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| Mostly Sunny |
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| 32°C |
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| Humidity: 66% |
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