Boil 300 grams fresh or frozen corn kernels with 2 cups of water.
Now take out about 50g of boiled corn and keep it aside.
Puree rest of corn kernels (after cooling down) along with water in which the corn was boiled.
Strain this puree from the soup strainer and obtain a fine puree to make sweet corn soup.
Heat butter in a sauce pan, add chopped vegetables carrots, peas, celery and saute for 3-4 minutes till veggies soften a bit.
Now add pureed corn, corn flour dissolved in water along with vegetable stock. Also add a splash of light soy sauce.
Cook the ingredients together till everything starts to boil.
Allow the soup to simmer for few minutes till the mix starts to turn translucent and add remaining boiled corn.
Season the sweet corn soup with white pepper powder and salt as per your taste.
Mix well, pour in a big bowl and garnish the soup with finely chopped coriander and spring onion greens and serve hot.