Sweet Corn Soup
Sweet corn soup recipe – The soup made from corn is so versatile that you can add almost any vegetables/ingredients along with corn in soup and make different varieties of corn soup. Thus there are hundreds of variations of sweetcorn soup. Chinese have their own way of making sweetcorn soup called yumigeng. Also Tibetians cook their own sweetcorn soup called Ashom Tang.
This veg sweetcorn soup is healthy and delicious. We have used so many different vegetables in this soup. You can always add different vegetables as per your need and availability. If certain vegges aren’t available in market don’t worry replace it with something else.
This easy sweet corn soup recipe does not require vegetable stock. Normally while making sweet corn soup we add vegetable stock. However here we are boiling all the vegetables first that will create a vegetable stock. So instead of using boiled vegetables we are boiling the vegetables and creating our own vegetable stock.
Recipe Type: Starters
Cuisine: Indo Chinese
Preperation Time: 10 mins
Cooking Time: 20 mins
Total Time: 30 mins
Sweet corn kernels 1 1/2 cup, boiled
Carrot 1/2 cup, finely chopped
Green Beans 1/2 cup, finely chopped
Cauliflower 1/2 cup, finely chopped
Spring onion greens 1/4 cup, finely chopped
Corn starch 1 tbsp
White pepper powder 1 tsp, optional
Sugar 1 tbsp
Water 4 cups
Salt to taste
Finely chop carrot, green beans, cauliflower and spring onion.
Take some water in a pan and add chopped carrot and let it cook for 2 minutes.
Add green beans and cauliflower. Cook until the vegetables soften.
Take 1 cup of boiled sweetcorn kernels and blend it in a blender.
Add the sweetcorn kernel paste along with whole sweetcorn kernels to the soup and let it simmer for some time.
Now season the soup with sugar, salt and white pepper powder (optional).
Also add the chopped greens of spring onion to the soup.
Mix a tablespoon of corn starch in water and make a paste.
Add this corn starch water to sweetcorn soup and mix it well. Sweetcorn soup is ready.