Name: Sweet corn veg soup recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 small Corn cobs ((boiled), keep ¼ cup corn kernels aside and grind rest into smooth paste (about 2/3 cup of boiled corn puree); 1 ½ teaspoons Corn flour (corn starch) (dissolved in 2 tablespoons of water); 1 tablespoon Oil; 2 teaspoons Celery (chopped finely); 1 teaspoon Ginger (chopped finely); 1 teaspoon Garlic (chopped finely); 2-3 tablespoons Carrot (chopped finely); 2-3 tablespoons Green beans (French beans) (chopped finely); 2-3 tablespoons Cauliflower (gobi) (chopped finely); 1 ½ cups Vegetable stock or water; Salt to taste; ¼ teaspoon Black pepper powder (or to taste); ½ teaspoon White distilled vinegar; 1 tablespoon Soy sauce (or as needed); 1 tablespoon Chilli sauce (or as need)

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4 from 1 vote

Sweet corn veg soup recipe – This is easy to make, delicious soup recipe that can be perfect starter dish for your indo-chinese meal.

Few soup recipes are popular when it comes to the Indian chinese food e.g. hot and sour soup, manchow soup and this sweet corn veg soup.

You will sure find these in any indo-chinese cuisine restaurant menu. I usually prefer the sweet corn soup while hubby prefers hot and sour

I have already shared the simple, plain sweet corn soup recipe which has deep corn flavor. While this version has mild and delicate corn flavor mixed with other vegetables. Here I have used carrot, beans and cauliflower.

Usually cream style corn is used for making this sweet corn veg soup. As I do not prefer the canned, processed stuff in my cooking, here I have pureed the boiled sweet corn kernels and kept whole few of them.

Since my american sweet corn were sweet enough so I have not added any sugar here. You can taste yours and add pinch of sugar if needed.

this soup is slightly creamy, light on stomach and healthy too. Not to forget, the taste of this sweet corn vegetable soup is exactly similar to the restaurant one.

How to make sweet corn veg soup recipe (Step by Step Photos):

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1) Take corn cobs in the pressure cooker, add enough water so they are submerged in the water. I am using the small cooker, so I have cut the cobs into half. Cook it on medium heat for 1-2 whistles. Alternately you can steam them.

2) Drain the water and let it cool down to touch

3) Now remove the corn kernels. I usually run the knife vertically. This is quick and easy method and always works for me.

4) Do the same for all the corn.

5) Save ¼ cup of corn kernels whole and keep it aside. Make the smooth puree into grinder or blender from the rest of the corn. You will get about ⅔ cup of puree.

6) Dissolve the cornstarch in 2 tablespoon of water and keep it aside till needed.

7) Heat the oil in a saucepan on medium heat. Once hot add chopped celery, ginger and garlic.

8) Saute for 1 minute or till the raw smell of ginger garlic goes away.

9) Now add chopped carrot, beans and cauliflower.

10) Mix well and saute for 3-4 minutes.

11) Now add vegetable broth. You can use water too. But I prefer broth for better tasting soup.

12) Stir well and bring to a boil.

13) Then add prepared corn puree.

14) Mix well.

15) Add salt and pepper and stir.

16) Let it come to a boil and simmer for 2-3 minutes.

17) Then add dissolved cornstarch mixture.

18) Let it simmer for 4-5 minutes or till the soup becomes slightly thick

19) Now add boiled corn kernels.

20) Lastly add vinegar. Mix well.

Soup is ready to serve. Remove it to an individual serving bowl and serve hot. On side, in a small bowls serve soy sauce and chili sauce. So individual person can add as per his/her liking taste.

Serving suggestion: This sweet corn veg soup can be a perfect starter for you indo-chinese meal.

Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

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