Sweet corn soup In Bread Bowl

      Ingredients

• Corn  – 2  cup
• French Beans (finely chopped) – 1/2 cup
• Spring onion (finely chopped) – 2 Tbsp
• Carrot (finely chopped) –1/2 cup 
• Cabbage (finely chopped) – 1/2 cup
• Salt and freshly ground pepper – to taste
• Cumin Powder – 1/2 Tbsp
• Water – 3 cups to dilute the soup
• For Corn Paste
• Corn starch – 1 Tbsp
• Water –6 Tbsp

    Method

• Boil the corn  in 1 cup of water till mushy. (approx 10 mins covered).
• Now in a seperate sauce pan add in all the vegetables (inchluding the 1/2 cup of seperated corn) except spring onion. Add 6 Tbsp of water and cover to cook till the vegetables are just tender.
• Make the lump free corn starch paste by mixing corn starch and cold water and set it aside.
• Blend the boiled corn with half cup of water till smooth.
• Add corn puree into the cooked vegetables and water, salt, pepper, cumin powder and corn flour mixture and boil for 10 mins.
• Seperate the foam that appears on top and serve immediately topped with the spring onions in the bread bowl.