Instant Sweet Corn Soup

Heat 2 tsp of olive oil in a large deep pan or kadhai. Add the finely chopped garlic and ginger, and sauté for a few seconds until fragrant.

Add 2 tbsp of chopped spring onions and sauté slightly.

Toss in the remaining veggies: cup sweet corn, chopped carrots, and chopped French beans.

Stir-fry on medium heat for about 2 minutes until the vegetables are slightly tender but still retain their crunch.

While the veggies are cooking, blend ½ cup of sweet corn with 2 tbsp of water in a blender until it forms a completely smooth, velvety paste.

Pour this fresh sweet corn paste directly into the pan with the sautéed vegetables.

Cook and stir the paste for about 2 minutes to eliminate any raw taste.

Pour in 3 cups of water and add ¾ tsp of salt. Stir everything together thoroughly.

Cover the pan with a lid and bring it to a boil. Let it simmer for about 7 minutes on medium heat until the vegetables are perfectly cooked and the flavors meld together.

In a small bowl, mix 1 tsp of cornflour with ¼ cup of water to create a smooth, lump-free slurry.

Gradually pour this cornflour slurry into the boiling soup while stirring continuously to avoid any lumps.

Simmer for another minute or two until the soup beautifully thickens and gets that classic glossy finish.

Turn off the heat and stir in ¾ tsp of black pepper and 1 tsp of vinegar or fresh lemon juice for that perfect tangy kick.

Ladle the hot soup into a serving bowl.Garnish generously with finely chopped fresh coriander and top it off with a dollop of butter right in the center. Serve hot!