Corn Soup with Vegetables

Preparation time: 15 minutes.
Cooking time: 30 minutes.
Serves 6.

INGREDIENTS:
1 can (450 grams) cream-style corn
2 level tablespoones cornflour
1 teacup finely chopped mixed vegetables
(cauliflower, carrots, cabbage, onions, french beans)
½ teaspoon Ajinomoto powder
3 tablespoons butter
2 tablespoons cheese

To be ground into a paste:
25 mm. (1") piece ginger
4 cloves garlic
4 green chillies

METHOD:

1. Mix the cornflour with 6 teacups of water. Add the paste, corn and Ajinomoto powder and cook in a pressure cooker until done.
2. Add the vegetables, butter and cheese and boil for a few minutes.

Serve hot with chillies in vinegar and chilli sauce or with grated cheese.