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Vegetarian Sweet Corn Soup served in a black bowl with a spoon
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Vegetarian Sweet Corn Soup

This vegetarian sweet corn soup is full of flavour from crunchy sweet corn and veggies and tastes just like the restaurant but you don't need to open a can of sweet corn for it! Made entirely from scratch, its healthy and delicious.
Course Soups
Cuisine Indian Chinese
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 122kcal
Author Richa

Ingredients

Corn Paste

  • ¼ Cup Sweet Corn kernels

Soup

  • 1 ½ Tablespoons Olive Oil
  • 1 Tablespoon Garlic chopped
  • 1 Tablespoon Ginger chopped
  • ½ Cup Spring Onion whites and greens, chopped
  • ½ Cup Celery chopped
  • ½ Cup Carrot finely chopped
  • ½ Cup Beans finely chopped
  • 1 ¼ Cups Sweet Corn kernels
  • 3 ½ Cups Water or vegetable stock
  • 1 Teaspoon Sugar
  • 1 Tablespoon Light Soy Sauce
  • 1 Teaspoon Vinegar
  • 1 Teaspoon Pepper
  • 1 ¼ Teaspoon Salt

Cornflour Slurry

  • 2 ½ Tablespoons Cornflour
  • ¼ Cup Water

Instructions

Corn Paste

  • Add a quarter cup of corn to a mixer jar or food processor. Blend it to a coarse paste. Keep aside.

Cornflour Slurry

  • Prepare a cornflour slurry by mixing the corn flour with a quarter cup of water. Stir well and keep aside.

Soup

  • In a heavy bottomed pot, add oil and let it become hot over a medium heat. Once hot, add garlic and ginger and saute for 30 seconds. Add the spring onions and celery and saute for another 30 seconds. Add the carrots and beans and saute for a minute. Add the sweet corn paste and saute for a minute and then add the sweet corn kernels and saute for an additional minute.
  • Add water and bring to a boil. Add vinegar, soy sauce, sugar, salt and pepper. Adjust the seasoning according to your taste. Once boiling, reduce the heat to low and allow it to simmer for 10 minutes.
  • Mix the prepared cornflour slurry once more and pour it into the pot while stirring continuously. Stir constantly until the soup thickens. Garnish with more spring onions and serve hot!

Video

Notes

  1. To get that thick, creamy soup packed with flavours of sweet corn, we've incorporated the sweet corn in 2 ways. 
    • Sweet Corn Kernel Paste: Most restaurants use canned sweet corn when making sweet corn soup. It's what makes the soup thick, creamy, and so delicious. Blending some sweet corn kernels and adding the paste to the soup gives the exact same effect and flavour without any processed ingredients! The paste, when added with the veggies, will get lightly cooked and lose that raw flavour.
    • Whole Sweet Corn Kernels:  We have added these whole and directly with the other veggies. Gives it that extra bite of  sweet corn kernels and that burst of sweetness in my mouth.
  2. Make sure you cut all the veggies in approximately the same shapes and sizes. This ensures that they all cook evenly.
  3. Using cornflour slurry is the best thickening agent for any soup. It's important to add the cornflour to cold water, and ensure that there are no lumps in it before adding it to the soup. Make sure the cornflour slurry DOES NOT have any lumps in it. The lumps will not dissolve in the soup later
  4. You can also add chilli sauce, chilli vinegar, white pepper powder, and so on, to suit your taste preferences

Nutrition

Calories: 122kcal | Carbohydrates: 16g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 710mg | Potassium: 243mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2004IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg