Corn Barley Soup

Heat a pressure cooker with 1 tsp oil, add 1/2 tsp chopped ginger, 1 tbsp chopped garlic, 1 tbsp chopped onion, 1 tbsp chopped carrot, 2 tbsp sweet corn and saute

Add water as required, close the lid and pressure cook until 2 whistles

Let the mixture cool and blend to a smooth puree

Heat a pan, add the puree, cooked barley and mix well

Season with 1/2 tsp black pepper powder and salt for taste

Give it a Nestle Twist by adding basil leaves

Serve warm