ABC soup

This is the most popular soup with children. Normally, this soup is cooked using potatoes, carrots and onions which is why it is called ABC soup. I add sweet corn to make the soup tastier. Sometimes I use stock cubes to cook the soup because nobody wants to eat the meat. If you are vegetarian then use vegetable stock cube

 Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow kernels, growing along a tough central core. When ripe, the kernels are sweet and juicy. It's a good starchy food, and is particularly rich in antioxidants and is one of the few vegetables that actually benefits from being cooked - the antioxidants are freed during the heating process. Corn contains beta-carotene, small amounts of B vitamins and vitamin C. It is a useful source of protein and is rich in fiber. The husks should be green, unblemished and fit snugly. When sweetcorn is really fresh, the kernels will release a milky liquid if you pinch a kernel. Sweetcorn still in its husk keeps fresher for longer. Refrigeration helps the corn retain its sugar and vitamin C content. To fully enjoy the great taste of sweet corn, cook it as soon as possible. Frozen sweetcorn is a good option if you cannot get fresh sweet corn.

Ingredients

2 Potatoes

1 Carrot

1 Sweet corn

1 Tomato

1 big onion

Salt and pepper to taste

1 chicken or vegetable stock cube

Cut the vegetables into big wedges

Prepare the stock

Add in all the vegetables except the onions

Boil for ten minutes then lower the flame

Add the onions and simmer until all the vegetables are cooked

Add salt and pepper to taste

Alternatively, use the slow cooker to cook the soup

Somebody enjoying the sweet corn