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Sweet corn veg soup recipe
This is easy to make, delicious soup recipe that can be perfect starter dish for your indo-chinese meal.
Course
Soup
Cuisine
Indo Chinese
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
2
servings
Calories
111
kcal
Author
Kanan
Ingredients
For sweet corn veg soup recipe:
▢
2 small
Corn cobs
(boiled), keep ¼ cup corn kernels aside and grind rest into smooth paste (about ⅔ 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
Carrots
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
For serving on side:
▢
1
tablespoon
Soy sauce
or as needed
▢
1
tablespoon
Chilli sauce
or as need
Instructions
Boiling the corn and prepping:
Take corn cobs in the pressure cooker, add enough water so they are submerged in the water.
Cook it on medium heat for 1-2 whistles. Alternately you can steam them.
Drain the water and let it cool down to touch
Now remove the corn kernels.
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.
Dissolve the cornstarch in 2 tablespoon of water and keep it aside till needed.
Making sweet corn veg soup recipe:
Heat the oil in a saucepan on medium heat.
Once hot add chopped celery, ginger and garlic. Saute for 1 minute
Now add chopped carrot, beans and cauliflower. Mix well and saute for 3-4 minutes.
Now add vegetable broth. You can use water too.
Stir well and bring to a boil.
Then add prepared corn puree. Mix well.
Add salt and pepper and stir.
Let it come to a boil and simmer for 2-3 minutes.
Then add dissolved cornstarch mixture.
Let it simmer for 4-5 minutes or till the soup becomes slightly thick
Now add boiled corn kernels.
Lastly add vinegar. Mix well.
Turn off the stove
Nutrition
Calories:
111
kcal
|
Carbohydrates:
10.8
g
|
Protein:
1.9
g
|
Fat:
8.7
g
|
Saturated Fat:
2.5
g
|
Cholesterol:
0
mg
|
Sodium:
1589
mg
|
Potassium:
187
mg
|
Fiber:
1.8
g
|
Sugar:
3.2
g
*Nutrition information is a rough estimate for 1 serving
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