Healthy Bi-Colour Corn Vegetable Soup

Have you ever used Bi-colour corn in your cooking?

It has 80% yellow and 20% white kernels. 

 It's not anything new but after searching for the health benefits of corn, 

it's known that cooking the corn will retain it's antioxidant activity
despite the loss of Vitamin C.

Plus, cooked corn has significant antioxidant activity 

which has been suggested to reduce the chance of heart disease and cancer. (Wikipedia)

I hope it's true =)

The healthy oil-less vegetarian soup!

I love the colour combination!

We ate it with rice alone without seasoning, 

to taste the original sweetness of the combined vegetables.

My man is down with fever, flu and cough,

I hope this nutritious soup will help him to recover real soon!

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Healthy Bi-Colour Corn Vegetable Soup

(Serves 2 )

1 Bi-colour Corn

3 Stalks Celery

3 Baby Carrots

1000ml Water

3 Tbsp Wolfberries

Seasoning to taste

1. Clean all vegetables thoroughly. 

2. Cut corn into half, carrots and celery into 1 inch pieces.

3. Combine vegetables with water and boil over high heat for 8 minutes.

4. Turn to low heat and let it simmer for 1 hour. (or let it cook in your thermal cooker)

5. Wash wolfberries and add into the soup, bring to a boil once again.

6. Season as desired with salt/soy sauce and serve.

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