Steps
- 1
Heat oil in a non stick wok. Grate cabbage and add to the hot oil. Add carrot and saute on high heat for 1-2 minutes.
- 2
Add cream style sweet corn and mix well. Add 4 cups vegetable stock and mix and allow it to come to a boil.
- 3
Mix pepper powder in 2 tbsp water and add to the soup along with salt and mix well.
- 4
Add corn kernels and allow it to come to a boil again. Mix cornflour in 2 tbsp water and add to the soup and cook till it thickens. Serve hot.
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