🌽 Sweet Corn & Vegetable Soup — Diabetic-Friendly

Ingredients (4 Servings):

• 1 cup sweet corn kernels, fresh or frozen
• ½ cup carrots, finely chopped
• ½ cup cabbage, finely shredded
• ½ cup green beans, finely chopped
• ¼ cup bell pepper, finely chopped
• ¼ cup spring onions, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, finely minced
• 4 cups low-sodium vegetable broth
• 1 tsp olive oil
• 1 tsp low-sodium soy sauce
• ½ tsp black pepper
• ¼ tsp white pepper, optional
• ½ tsp vinegar or lemon juice
• Salt, to taste
• 1 tbsp fresh cilantro or spring onion greens, for garnish
• 1 tsp sesame seeds, optional

Step-by-Step Instructions

Step 1: Sauté the aromatics

Heat olive oil in a large pot over medium heat. Add garlic and ginger and sauté for 30–60 seconds until fragrant.

Step 2: Add the vegetables

Add carrots, green beans, cabbage and bell pepper. Stir-fry for 2–3 minutes while keeping the vegetables slightly crisp.

Step 3: Add corn & broth

Add sweet corn and vegetable broth and bring it to a gentle boil.

Step 4 : Simmer

Reduce the heat and simmer for 8–10 minutes, until the vegetables are tender but not mushy.

Step 5: Season

Add soy sauce, black pepper, white pepper and vinegar or lemon juice. Add seasonings as per taste

Step 6: Finish and serve

Serve it in a bowl and garnish with spring onion greens, cilantro and optional sesame seeds. Serve hot.