Vegetable sweet corn soup: Tasty and filling

Balanced diet always includes a salad component. However, at night, many of us prefer soups, which can be substituted for salads. A soup that's widely ordered at restaurants after tomato soup is vegetable sweet corn soup. In the picture above, I have one chapati, ladies finger curry, chickpeas Jor garam, and soup. Today, I share the recipe of this healthy vegetable corn soup: 

• In a thick pan, heat 1 cube butter and 1/2 tablespoon chopped ginger--and fry it for 1/2 a minute till the raw flavour disappears;
• Add 1/2 a bowl of veggies: 1/2 a carrot, 7-8 French beans cut, 1/4 green bell pepper chopped, 1/2 cup sweet corn, and 1/4th cup sweet corn paste and stir fry for 2-3 minutes in medium high flame; 
• Add 3 cups warm vegetable stock/warm water, salt and pepper to taste, cover and cook for 5 minutes till it boils in medium-high flame; (keep stirring now and then) 
• Remove the froth using a spoon, if you prefer restaurant style soup;
• In a small bowl, mix corn starch (3 tablespoons corn flour with 1/4 cup water) 
• Add the corn starch to the boiling soup and mix well without lumps;
• Add 1/4th teaspoon chilli sauce and 1/2 teaspoon vinegar;  
• Then boil for 2 minutes again in medium-high flame; 
• Add 3 tablespoons chopped spring onion and serve hot;
• This serves 6 people. 

Here's a photo of the soup I prepared for my family and they simply loved it :)