In a mixing jar add a half bowl of fresh sweet corn into it, add water to it.

Ground it to a smooth paste. Keep it aside

Heat a steel vessel and add butter to it.

Once it melts, add ginger and roast for a minute.

Add carrots, French beans, and chopped spring onions.

Cook for 2.5 minutes. (Do not overcook the veggies, keep them a little crunchy)

Pour in 2 cups of water.

On full flame, let it come to a boil.

When it starts to boil add 1 tsp salt.

Add the sweet corn paste that we prepared.

Next, add the remaining sweet corn and mix well.

On medium flame let it cook & boil for 5-7 minutes.

In a measuring cup filled with water add 1 tsp of corn flour, mix properly and ensure there are no lumps.

Add the corn flour mixture into the vessel, and stir it simultaneously.

On full flame cook until it begins to boil for 2-3 minutes.

Lower the flame and add leaves of green onion.

Now add black pepper powder, green chili sauce, and vinegar, stir well.

To give a creamy texture you can add 2 tbsp of fresh cream. (Optional)

Switch off the flame and serve it in the soup bowls.