Soothing Sabudana & Sweet Corn Soup (Perfect for Sensitive Stomachs)
50 minutes
689 reads
About Soothing Sabudana & Sweet Corn Soup (Perfect for Sensitive Stomachs)
Craving a comforting bowl of goodness that's both flavorful and easy on the stomach? This creamy Sabudana and Sweet Corn Soup is a nourishing embrace, perfect for soothing sensitive tummies and satisfying your soul.The magic lies in the unique blend of tapioca pearls (sabudana), sweet corn, and fresh vegetables, creating a delightful dance of textures and a burst of fresh flavor. Delicate hints of green chili and spring onion add a touch of warmth and zing.Whether you're seeking a light dinner or a gentle remedy for ulcers, this creamy creation offers a truly satisfying and healing experience.
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
Main Ingredients
- 1 cup Sago sabudana/javvarisi
- 1 cup Corn Kernels drained, frozen or canned, sweet
- 1 cube Knorr Vegetable Stock Cube
Flavor & Spices
Soup Enhancers
- 1/2 packet Knorr Broccoli And Almond Soup Mix
- 1/2 packet Knorr Cream Of Corn Soup Mix sweet
- 1 Tbsp Corn Flour
- 1 Tbsp Butter
- 1 tsp Soy Sauce
Garnish & Finishing
- 1 Spring Onion chopped
- 2 Tbsp Coriander Leaves chopped (cilantro), fresh
- 1 Large Egg
Instructions
- In a large pot, combine the sago pearls, sweet corn kernels, vegetable stock cube, soy sauce, green chilies, salt, and 3 cups of water.
- Bring the mixture to a boil over medium-high heat. Then, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the sago pearls are translucent and tender.
- In a small bowl, whisk together the broccoli and almond soup mix, cream of sweet corn soup mix, and 1 cup of water until smooth. This creates a flavorful base for added depth.
- Pour the soup mix into the simmering sago mixture. Stir well to combine.
- In a separate small bowl, whisk together the cornstarch and a little bit of cold water until smooth. This slurry will help thicken the soup.
- Slowly drizzle the cornstarch slurry into the soup, stirring constantly to prevent lumps. Continue to cook for 2-3 minutes, or until the soup has thickened slightly.
- In a small bowl, whisk the egg until light and frothy. Slowly drizzle the beaten egg into the simmering soup while stirring continuously in a circular motion. This creates delicate ribbons of egg throughout the soup.
- Stir in the butter, black pepper, and sugar. Taste and adjust seasonings as needed.
- Garnish with chopped spring onions and fresh coriander leaves before serving. This adds a vibrant pop of color and freshness.
Recipe Notes
Good To Know
- For extra creaminess, blend half of the cooked sweet corn before adding it to the soup; this will give the broth a naturally velvety texture without needing cream or thickening agents.
- If you’re looking to make the soup gluten-free and vegan, ensure your broth is vegetable-based and skip any butter in favor of olive oil or coconut oil for sautéing vegetables.
- To enhance the soup's Middle Eastern flair, finish with a drizzle of good-quality olive oil and a sprinkle of za’atar or sumac just before serving.
- Sabudana can turn gluey if overcooked; soak it until just translucent and add it towards the end of cooking to maintain its signature chewy texture.
Expert Tips
- Adjust the spice level by adding a pinch of red pepper flakes or a diced jalapeño along with the other vegetables.
- For a richer flavor, roast the vegetables before adding them to the soup. This adds a depth of flavor that enhances the overall taste.
- If you don't have sabudana on hand, you can substitute with small pasta shapes like orzo or couscous, adjusting cooking time as needed.
Storage Instructions
- Allow the soup to cool completely before storing. Transfer to an airtight container and refrigerate for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to thin the consistency.
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Recipe Nutrition
Calories: 127kcalCarbohydrates: 9gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gCholesterol: 1mgSodium: 684mgSugar: 1g
Jaleela Kamal
Articles: 12
4 Comments
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Such a delicious dish! Thank you.
Such a great recipe! Can’t wait to try it.
Such a perfect dish! Thank you.
I’m loving this recipe already!