½ C. Corn Kernels (frozen or fresh)
1 Carrot (peeled & chopped)
1 Onion (finely chopped)
4-6 Beans (finely chopped)
2T. Spring Onions (chopped)
2T. Cauliflower (small florets)
2C. Vegetable Stock
½ T. Sugar
¼ T. Oregano Seasoning
Salt & Pepper
In a pot melt some butter & sauté all the vegetables except the spring onions. Around 3 – 4 minutes.
Meanwhile stir the cornflour in 1 cup of water and leave aside. Make sure there are no lumps.
Now in the pot with the vegetables add the stock and water. Once comes to a boil allow to simmer for few minutes.
When the water in the pot is reduced, stir in the cornflour mixture. The soup will start to thicken at this stage. Add the sugar, pepper and check for salt. Let it simmer for 5 more minutes.