Sweet corn vegetable soup

It is the year of the rabbit and the the celebrations for the Chinese new year are still ongoing. It made me think of all the delicious Chinese food and I thought of making one of my all time favorite Chinese soups. ( I am not sure if it is authentic Chinese but it is definitely Indian Chinese!) Sweet corn soup! It is simple to make and really tasty.

Ingredients

 2 cans of cream style corn

4 carrots (cubed)

1/2 cup each of red and green bell peppers

5-6 scallions (greens and white separately chopped)

11/2 tbsp finely chopped ginger

1/2 cup diced mushrooms

2-3 cups vegetable stock or water

white pepper and salt to taste

2-3 tbsp vinegar

1tbsp soy sauce

2 tbsp corn flour mixed with a little water

1/2 tbsp toasted sesame oil (optional)

a few green chillies (for chili vinegar)

Method

Heat some peanut oil in a pot and cook ginger and scallion whites for a few seconds. Add the chopped carrots and stir well. After a minute add the vegetable stock or water and the cream style corn. Add more water if needed and bring it to a boil. Now mix in the corn flour paste, add the pepper and salt. Let it boil for a few minutes. Pour the vinegar, sesame oil and soy sauce and turn off the heat. Add the rest of the vegetables and cover the pot with a lid. Just before serving garnish with scallion greens and cilantro. I like to add a little chili vinegar in mine which is just green chillies and vinegar.