Lotus Corn Veggie Soup

Another new soup and it is ideal for when you are getting to the end of veg in the freezer. Although you could use all fresh vegetables if you have them. The main ingredient of this soup is corn, and corn in soup always reminds me of Chinese soup. 

Corn is a good energy booster lowers cholesterol, and when combined with other vegetables it is a good source of protein, carbohydrates and vitamins. Corn is a source of thiamen a B vitamin that's essential for converting food to energy. 

Ingredients 

Corn Kernals

                                                                       Pearl Barley 

Red Lentils 

Soya Sauce 

Carrot

Swede

Spinach 

Potato

Caraway seeds

Honey 
Basil 

Ginger

Black Pepper 
Pasta

2 cloves of garlic 

Enough potatoes to fill the base of a medium pan cooked in water with the crushed garlic. I was cooking a whole pan of potatoes so just left the base covered when removing the rest. 

Then add your corn, as much as you like. 2 tablespoons each of barley and lentils. 1 tablespoon of soya sauce. Handful of sliced carrot and swede. While cooking add your a tablespoon of honey, teaspoon of caraway seeds, the same of ginger and dried basil. Black pepper to taste. A small square of spinach. Make sure you have plenty of water, because the lentils and barley will swell and thicken the soup. Last but not least, you can add a handful of pasta or noodles towards the end of the cooking. 

Enjoy all the nutrients that are good for you with this delicious soup. I actually like it either hot or cold. Soups are a great way to eat economically and healthy.