Sweet Corn Soup Recipe
Vegetarian Sweet Corn Soup Indian Chinese Style or Indo Chinese Sweet Corn Soup Recipe loaded with vegetables. Contains No Cornflour. Serve this soup as lunch with a side of bread or as a starter, appetizer and/ or light snack. Can be made with fresh or frozen sweet corn.
Servings 4 servings
Ingredients
- 1 ½ cups Sweet Corn Read Notes Below
- 1 cup Carrots finely chopped
- ½ cup Green Peas frozen
- 2 tbsp Scallions or Spring Onions finely chopped
- 1 tsp Ginger grated
- 1 tsp Garlic grated
- 1 tbsp Olive Oil
- 3-4 cups Water or Vegetable Stock
- 1 tsp Black Pepper Powder
- 2 tsp Soy Sauce light soy used
- 1 tbsp Sriracha Sauce
- Salt to taste
- 2 tbsp Scallion Greens for Garnish
1 cup is 250 ml measurement, 1 tsp is 5 ml and 1 tbsp is 15 ml.
Instructions
- Prep the vegetables, measure, keep the condiments ready and puree half the quantity of sweet corn (Refer Notes Point 1 below)
- Now heat a soup pot or pan, add olive oil, grated garlic, ginger and scallions. Sauté well until there is no raw smell.
- Now add all the vegetables (Corn + Carrot + Peas). Season with salt and Pepper, mix well.
- Add water or vegetable stock and allow it to simmer. The vegetables should take roughly 10 minutes to cook.
- Once vegetables have cooked, add the sweet corn puree. Add crushed black pepper, soy sauce and sriracha sauce. Mix and check seasoning, add extra, if required.
- Allow the soup to simmer for a couple of minutes (with lid closed) and then switch off the flame. Garnish the soup with scallion greens and serve immediately.
Notes
- I have used 2 corn on the cob for this recipe which yields 1 and 1/2 cups of shelled corn. Half the quantity was used for pureeing (thickening the soup) and the remaining half is added with other vegetables.
- Chop the vegetables finely. It reduces cooking time.
- If you don't have spring onions or scallions, add regular onions to the recipe. White onions are a good option instead of red onions.
- HOW TO ADD CORNFLOUR - Reduce the amount of sweet corn to 1 cup. Take 2 to 3 tsps of cornflour or cornstarch and dilute it in 1/2 cup (125 ml water). This slurry should be added after the vegetables have cooked / final stage of soup
- Restaurant style sweet corn soup is slightly sweet in taste. Sugar can be added along with the condiments. Honey, Maple Syrup (Vegan) or Palm Sugar are great options as sweetener.
- Quantity of Black Pepper Powder might seem a lot but we love spicy soups and especially when feeling under the weather. Feel free to reduce the quantity as per your preference.
- Leftovers and Storage - The soup can be refrigerated for 3 to 4 days. It can be frozen for later use. Thaw it completely before re-heating in a microwave and/or stove top.