Sweet Corn Soup

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• 1 tablespoon oil
  Ingredient note

  Source: 1 tablespoon oil
• 6 stalks scallions (thinly sliced, separate white and green parts)
  Ingredient note

  Source: 6 stalks of scallions (thinly sliced, separate white and green parts)
• 1 teaspoon ginger grated
  Ingredient note

  Source: 1 teaspoon ginger grated
• 1 teaspoon garlic minced
  Ingredient note

  Source: 1 teaspoon garlic minced
• 2 cups frozen sweet corn kernels (divided)
  Ingredient note

  Source: 2 cups frozen sweet corn kernels (divided)
• 4 cups low sodium vegetable broth (Made with Better Than Bouillon)
  Ingredient note

  Source: 4 cups low sodium vegetable broth (Made with Better Than Bouillon)
• 1 tablespoon corn starch or arrowroot flour
  Ingredient note

  Source: 1 tablespoon corn starch or arrowroot flour
• ¼ cup water
  Ingredient note

  Source: ¼ cup water
• ½ cup carrots julienned
  Ingredient note

  Source: ½ cup carrots julienned
• ½ cup green cabbage (thinly sliced)
  Ingredient note

  Source: ½ cup green cabbage (thinly sliced)
• As Needed black pepper
  Ingredient note

  Source seasoning: black pepper
• 1 teaspoon vinegar
  Ingredient note

  Source: 1 teaspoon vinegar
• As Needed Salt
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Set the Instant Pot to saute mode and heat the oil. Add white scallions and saute for 2 to 3 minutes. Add ginger, garlic, and half of the corn, and saute for a minute. Add vegetable broth and give a quick stir. Close the Instant Pot lid with the Pressure Release to Sealing. Pressure Cook (Hi) for 8 minutes followed by quick release.
2. Open the Instant Pot and blend the soup carefully with an immersion blender for 10-15 seconds.
3. Turn the Instant Pot to Sauté mode. Mix corn flour in water and add it to the soup stirring constantly. Add carrots, cabbage, and the remaining corn. Add vinegar and bring the soup to a boil. Turn the Instant Pot off. Taste and adjust the seasoning with salt and season with black pepper. Ladle the soup in bowls garnish with green onions and serve hot.
4. Optionally drizzle over chili garlic paste and/or soya sauce if you like.
5. Heat oil in a 5-Qt pot over medium heat and add scallions. Saute for a minute.
6. Add ginger and garlic and saute for another 30 seconds. Stir in half of the corn and the vegetable broth. Bring to a full boil and then lower the heat. Cook on low heat for 10 to 15 minutes.
7. Using a hand blender, blend the soup for a minute. Stir in arrowroot powder mixed with water and cook on medium heat.
8. Add carrots, cabbage, and the remaining corn. Add vinegar and bring the soup to a boil.
9. Taste and adjust the seasoning with salt and season with black pepper. Ladle the soup in bowls garnish with green onions and serve hot.