Baby Corn-Carrot-Mushroom Clear Soup (Serves 5)


  • ¾ cup baby corn (diagonally cut)
  • ¾ cup white/Shiitake mushrooms (sliced)
  • ½ cup carrot (roughly cut)
  • 1 tsp grass-fed cow white butter or canola oil
  • ½ cup spring onions (sliced)
  • ½ cup French beans (chopped)
  • 1 tsp green chilies (finely chopped)
  • 4-5 cups vegetable stock (homemade)
  • Freshly ground black pepper to taste
  • Salt to taste
  • 1 tbsp balsamic vinegar
  • ½ cup spring onion greens (finely chopped)
Baby Corn-Carrot-Mushroom Clear Soup (Serves 5)


Heat butter in a non-stick wok, add green chilies and sauté for a minute.

Add all the vegetables and sauté on medium flame for 2-3 minutes.

Add the homemade vegetable stock, salt and pepper and let it cook on medium flame for 5 minutes. Stir occasionally.

Add balsamic vinegar.

Serve hot.

Nutrient Profile of the Ingredients

Carrot has loads of vitamin A, fiber, vitamin K, potassium and antioxidants.

French beans are crammed with nutrients like vitamin C, fibre, vitamin A, vitamin K, manganese and magnesium.

Baby corn is a low calorie vegetable that has good amount of fibre.

Mushrooms have B vitamins, copper, selenium and fibre.

Spring onions have fibre and are full of micronutrients such as vitamin C, vitamin A, vitamin K, iron, folate, calcium, potassium and manganese.