Chinese-Style Sweetcorn Soup

[Guest guest]

Chinese-Style Sweetcorn Soup

Source: www.veganforlife.org

 

1 can sweetcorn kernels

1 can creamed corn (this means mushy corn, not corn with cream in it!)

8 cloves garlic

2 1/2 cm piece (1 inch) piece fresh ginger root

1 Tablespoon soy sauce

1 vegan vegetable stock cube

1 1/2 cups water

1 sliced shallot (spring onion) - optional

 

1. Wash, then finely grate ginger root. Peel and slice garlic cloves

finely.

Place both ginger and garlic in a medium saucepan with 1/2 cup water and

 

crumbled stock cube. Turn heat on high, and boil until fragrant,

stirring

occasionally.

 

2. Turn heat down to medium, and add soy sauce, and add creamed corn and

 

corn kernels, with remaining water. Mix well, and slowly bring to boil.

 

Serve with sliced shallot sprinkled on top. Serves 6.