Broad bean and corn soup | Women's Weekly Food

Ingredients

• 1.5 kilogram broad beans, shelled
• 6 fresh corn cobs (2.5kg)
• 1 carrot (180g)
• 1 tablespoon peanut oil
• 1 1/2 tablespoon grated ginger
• 3 clove garlic, crushed
• 2 litre (8 cups) vegetable stock
• 1 1/2 tablespoon soy sauce
• 2 green onions, sliced thinly
• 1/2 cup (40g) bean sprouts