Veg Sweet Corn Soup Recipe
Sweet Corn Soup is a classic Indian-Chinese soup with sweet corn and vegetables. Learn how to make restaurant-style veg corn soup.
Servings: 4
Calories: 131kcal
Equipment
- Saucepan
- Blender
Ingredients
To Make Corn Paste:
- ½ Cup sweet corn kernels (makke ke dane)
- ¼ Cup water
Other Ingredients:
- 2 - 3 pods of garlic, fine chopped
- half inch piece of ginger, fine chopped
- ¼ Cup spring onion (white part), fine chopped
- ¼ Cup carrot, fine chopped
- ¼ Cup french beans, fine chopped
- ¼ Cup sweet corn kernels
- 1 teaspoon green chilli vinegar (see recipe notes)
- 1 teaspoon soy sauce (optional)
- Salt to taste
- 1 teaspoon black pepper
- 5 Cup water or vegetable stock
- 2 tablespoon cornflour
- 1 tablespoon spring onion greens, fine chopped
- 2 tablespoon refined oil
Instructions
- To make corn paste, combine sweet corn kernels and water in a food processor or blender. Make a coarse paste and set aside.
- Heat oil in a saucepan or a wok.
- Add chopped ginger, garlic and stir-fry for a 10 - 20 seconds or till the aroma of herbs are released.
- Next, add the chopped spring onion and stir-fry for a minute.
- Add all the vegetables including corn kernels and fry for 5 minutes.
- Now, add the corn paste and stir to combine nicely.
- Add water, soy sauce, chili vinegar, salt, pepper, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring occasionally.
- While the soup is simmering, combine cornflour with ¼ cup of water and make a smooth paste.
- Slowly, with a steady flow add the cornflour slurry to the simmering soup. Make sure soup is not boiling while adding the cornflour. Stir continuously to avoid lump formation.
- Allow the soup to simmer for next few minutes until it thickens to the desired consistency.
- Garnish sweet corn soup with spring onion greens.
- Serve Chinese Sweet Corn Soup warm.
Video
Notes
- If you’re using readymade stock cubes, make sure to adjust the amount of salt accordingly. Stock cubes might also contain MSG.
- You can use both fresh or frozen corn kernels for this recipe. Thaw frozen corns at room temperature before using them for soups.
- Cornstarch is used to thicken the soup and give it the slightly thick, translucent look we’re all familiar with. Mix cornflour with a little bit of water in a cup to make a paste and stir nicely. Ensure that no lumps form. Pour this slowly into the final stages of cooking the soup while stirring to get a smooth consistency. Adding cornflour directly to the soup may give you a lumpy, unappetizing soup.
Nutrition
Calories: 131kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 1268mg | Potassium: 120mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2163IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg