Sweet Corn Soup
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About Sweet Corn Soup
Sweet Corn Soup is a comforting Indo-Chinese classic, brimming with the delicate sweetness of corn kernels and a medley of fresh vegetables like green peas, carrots, and beans. Lightly seasoned with pepper, this soup delivers a delightful balance of flavors and textures in every spoonful.
Perfect as a starter, this versatile soup pairs beautifully with any Indo-Chinese meal, setting the tone for an appetizing dining experience. Whether you’re enjoying it for breakfast, lunch, dinner, or as a hearty snack, Sweet Corn Soup is sure to warm your heart and satisfy your cravings.
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Recipe Time & More
Ingredients
- 1 cup Corn Kernels
- 1 tsp Corn Starch
- 1/4 cup Green Peas
- 1/4 cup Carrot (finely chopped)
- 5 Beans (finely chopped)
- 2.5 Spring Onions (chopped)
- 2 cup Water (stock or)
- 1 tsp Oil
- 1/4 tsp Sugar
- 1.5 tsp Salt (or as per taste)
- 1/2 cup Ginger And Garlic (quantities minced)
- Pepper (as needed)
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Instructions
- Wash all the veggies under running water.
- Chop carrots,beans and spring onions.
- Seperate the White's and green's of spring onions. Mince the ginger and garlic.
- Heat oil in a pot and saute ginger and garlic until aromatic.
- Next add spring onion White's,carrots,beans,peas& sweet corn kernels. And saute for 2-3minutes.
- Pour water or stock . Boil till all the veggies get cooked.
- Cooking on low flame makes the soup taste better. While the soup boils, mix 1tsp corn starch 3-4 tbsp water.
- When the veggies are softly cooked,pour this slowly to the pot and stir till it thickens
- Add salt and sugar as needed. And also add the spring onion greens and curshed pepper.
- Transfer sweet corn soup into bowls.
Recipe Notes
Additional Tips
- For extra creaminess and a richer texture, blend half of the boiled corn kernels into a coarse puree and add it back to the soup along with the whole kernels.
- If you prefer a vegan version, use vegetable stock instead of water for a deeper flavor, and garnish with a drizzle of toasted sesame oil for a subtle nutty aroma.
- To add a gentle heat and authentic Indo-Chinese flair, stir in a splash of green chili sauce or a pinch of white pepper just before serving.
- Leftovers can be chilled and reheated, but the soup may thicken as it sits; simply whisk in a little hot water or vegetable stock while reheating to restore the desired consistency.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 36kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.2g | Sodium: 1140mg | Fiber: 1g | Sugar: 3g
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Adari Kumar
Articles: 15 Comments
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Wow, this looks fantastic!
I’m in love with this recipe already!
Such a tasty dish! Thanks for the recipe.
Such a scrumptious dish! Thank you.
Looks so appetizing! Thank you for posting.