- Heat 1 tablespoons of any oil in a pan. Add 2 tablespoons chopped onion whites and 2 teaspoon finely chopped carrot
- Boiled the corns. Blend the corn kernels and water in a blender until smooth. Pour 1.5 cups of water or vegetable stock into the pan. Mix to combine well.
- Bring the soup to a boil on medium-low to medium heat. Stir occasionally. When the soup comes to a boil, add the remaining 2 tablespoons of steamed corn kernels that we had set aside. Add ¼ to ½ teaspoon of fresh crushed black pepper and salt according to taste. Mix well. Healthy hot corn soup is ready to serve.
