Name: Creamy Baby Corn Soup Recipe: Quick & Easy Vegetarian Comfort Food
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup Corn (baby corn, fresh or frozen); 2 tbsp Scallions (both white and green parts, finely chopped, spring onions); 1 tsp Ginger (ginger garlic paste); 1.5 tsp Salt (or to taste); 1/3 tsp Pepper (black, freshly ground, if possible); 2 cup Vegetable Stock (low sodium preferred); 2 tbsp Vegetable Oil (or any neutral-flavored oil); 1/2 cup Heavy Cream (creamier soup (optional), for a richer)

Creamy Baby Corn Soup Recipe: Quick & Easy Vegetarian Comfort Food

Saba Shaikh

UpdatedJuly, 2025

25 minutes

1336 reads

4.75 from 4 votes

Chinese

About Creamy Baby Corn Soup Recipe: Quick & Easy Vegetarian Comfort Food

This Creamy Baby Corn Soup recipe is a delightful vegetarian dish, perfect for a light lunch or a comforting dinner. Made with fresh baby corn, aromatic ginger and garlic, and vibrant spring onions, this soup is both quick to make and incredibly flavourful. The creamy texture and subtle spices create a truly satisfying experience.

The recipe uses simple ingredients and easy-to-follow instructions, making it ideal for beginner cooks. It's a healthy and delicious option, packed with the goodness of vegetables and boasting a naturally sweet flavour from the baby corn.

Get ready to impress your family and friends with this elegant yet simple soup! It's the perfect recipe for a cozy night in or a light and healthy weeknight meal.

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Recipe Time & More

Prep15

Cook10

Total25

Calories130 kcal

Serves

Served AsDinner Lunch Soup

Recipe TasteSalty Spicy

Ingredients

Vegetables

▢ 1 cup Corn baby corn, fresh or frozen
▢ 2 tbsp Scallions both white and green parts, finely chopped, spring onions

Aromatics & Spices

▢ 1 tsp Ginger ginger garlic paste
▢ 1.5 tsp Salt or to taste
▢ 1/3 tsp Pepper black, freshly ground, if possible

Liquids & Fats

▢ 2 cup Vegetable Stock low sodium preferred
▢ 2 tbsp Vegetable Oil or any neutral-flavored oil
▢ 1/2 cup Heavy Cream creamier soup (optional), for a richer

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Instructions

Prepare the Baby Corn

Heat the vegetable oil in a wok or large pan over medium heat. Add the baby corn and sauté for 3-4 minutes, until lightly browned. Remove the baby corn from the pan and set aside.

Sauté Aromatics

In the same pan, add the ginger-garlic paste and sauté for about 30 seconds, until fragrant and lightly pink.

Add Spring Onions and Stock

Add the chopped spring onions to the pan and sauté for another minute. Pour in the vegetable stock, salt, and black pepper. Bring the mixture to a boil.

Simmer and Blend (Optional)

Reduce heat to low, add the cooked baby corn, and simmer for 2-3 minutes to allow the flavors to meld. For a smoother soup, carefully transfer a portion of the soup to a blender and blend until smooth. Return the blended portion to the pan.

Finish and Serve

Stir in the heavy cream or coconut milk (if using). Heat through gently and do not boil. Taste and adjust seasoning as needed. Serve hot and garnish with extra spring onions, if desired.

Recipe Notes

Expert Tips for the Perfect Baby Corn Soup

For a deeper flavor, roast the baby corn in the oven before adding it to the soup.
Add a squeeze of fresh lime juice at the end for a touch of brightness.
If you don't have vegetable stock, you can use water or broth. For extra flavour, use chicken broth.
Feel free to experiment with other vegetables, such as carrots, peas, or mushrooms.