Soak the maize flakes in water with a pinch of salt for 2 minutes. Drain and soak the flakes again in clean water for 10 minutes.
Transfer the soaked maize flakes to a small grinder jar with 1/2 cup of vegetable stock and grind to a smooth paste.
In a non-stick saucepan, heat butter. Add finely chopped onions and saute for a minute. Now add the carrots and French beans. Stir fry for another minute or so.
Now add the maize puree and the remaining vegetable stock to the veggies. Mix well and allow the soup to come to a boil.
Once the soup comes to a boil, season with salt, sugar and black pepper powder. Give a quick stir and cook the soup for another 1-2 minutes. Turn off the flame.
Pour into bowls. Serve the soup hot and enjoy.
You may use milk or plain water if vegetable stock is not available.