Corn Soup

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  • 50 g of corn
  • 1 teaspoon of garlic mince
  • 1/4 cup of carrots, chopped
  • 2 tablespoons of butter 
  • 1 teaspoon vinegar
  • 1 teaspoon of ginger, minced
  • 5 tablespoons of spring onions, chopped
  • 1 teaspoon of cornmeal
  • 1/4 teaspoon black pepper
  • Salt to taste


  1. Butter is warmed in a pan. Ginger and garlic should be added and sauteed for one minute. Add 3 tablespoons of finely chopped spring onions now, and cook for an additional 2 minutes. Add 1/4 cup of carrot and corn last. After adding salt, sauté the vegetables for 3–4 minutes.

  2. 2 tbsp water and 1/4 cup maize should be added to a blender. Mix thoroughly to create a smooth, thick paste. Sauté this paste in the pan for three to four minutes.

  3. Add 3 cups of water right away, then cover with a lid. Cook the soup for 10 to 12 minutes, or until it has reduced to just 2.5 cups. To make a slurry, combine 1 tbsp cornflour with 2 tbsp water. Mix the soup well after adding this slurry. Cook for a further 5 to 6 minutes to achieve the desired soup consistency.

  4. Add the vinegar, leftover spring onions, black pepper powder, and salt to taste last.

  5. Serve the soup hot after ladling it into dishes.


Nethmi Rodrigo

Nethmi Rodrigo

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