Sweet Corn and Egg Soup
Ingredients
- 3cm piece grated ginger or fresh ginger paste
- 1 tspn of ground garlic
- 1 tbspn coconut oil
- 1200ml of kettle boiled water
- 2 small stock cubes (I use Kalo reduced salt & organic)
- 3 tbspn of corn flour
- 3 egg whites
- half a freshly squeezed lemon
- 300gr frozen sweet corn
- soy sauce to taste
- coriander or parsley ?freshly chopped green chillies (for the brave adults)
- 300gr chicken breast for the meat lovers & for extra boost of protein
- Himalayan salt & black pepper to taste
Preparation
Dissolve the stock cubes & corn flour in hot water
Pan fry the garlic and ginger in coconut oil for 3-4mins on low heat without browning. For the non-veggies pan fry the chicken breasts together
Pour the stock and cornflour mixture into a pot and let simmer on low heat occasionally stirring
Add the sweet corn (and chicken breasts) and garlic ginger paste
After a few min remove chicken onto a chopping board and shred. Then stir back into the soup pot
Whisk the egg whites and lemon and add slowly to the soup stirring with a fork to form strings of egg
Add chopped coriander or parsley and season with salt & pepper to taste
Serve topped with spring onions, green chillies, soy sauce