Corn and Fusilli Soup Recipie | Tasty and Healthy Recipie

orn and Fusilli soup, this soup is very easy to make. The combination of corn, fusilli and basil gives a nice italian touch to this recipe.
Ingredients
1/2 cup boiled sweet corn kernels (makai ke dane)
1/2 cup cooked fusilli
4 tsp cornflour
1 tbsp olive oil
1/2 cup finely chopped onions
1 tsp chopped garlic (lehsun)
1/2 cup finely chopped tomatoes
1/4 cup tomato puree
1 tsp dried oregano
salt to taste
1 tsp freshly ground black pepper (kalimirch)
2 tbsp finely chopped basil
For The Garnish
2 tbsp grated processed cheese
Method
Combine the cornflour and 1 tbsp water in a small bowl, mix well and keep aside.
Heat the olive oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the garlic and sauté on a medium flame for 30 seconds.
Add the tomatoes, corn, fusilli, tomato purée and oregano, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Add 3 cups of hot water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the prepared cornflour-water mixture, salt, pepper and basil, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Serve hot garnished with cheese.