This is an easy and healthy creamy soup made with with basic ingredients available in most of the indian kitchens as sweet corn kernels and veggies like cabbage and carrots make it more healthy and nutritious. This recipe perfectly suited to winters, because it is very lightly spiced. it is one of the most popular Indo-Chinese cuisine and common in Indo-Chinese restaurant menus. To make a perfect balanced meal, this soup delivers the required nutrients. It can be a party starter recipe and to be served just before the meals. The combination of sweetness, sourness and the spiciness make it so delicious that can have taken anytime of the day. To make this soup, I recommend to use fresh sweet corn kernels, If not than only you can go with frozen sweet corns. You can use other veggies here like mushrooms, french beans, peas. I only used carrot, cabbage and spring onion to make this recipe. It is always served hot and should not be served chilled.
Finally, I would like to highlight my other soup recipes like Creamy Spinach Soup, Tomato Soup and Carrot Soup.
Hope you guys will surely like this Vegetable Sweet Corn Soup!
Vegetable Sweet Corn Soup
Print RecipeIngredients
- ½ cup Sweet corn kernels
- ½ cup Cream style sweet corn
- 4-5 cups Vegetable stock
- 2 tablespoons Cabbage finely chopped
- 2 tablespoons Carrot finely chopped
- 1 tablespoon Oil
- Salt to taste
- White pepper powder to taste
- ½ teaspoon Sugar
- 2 tablespoons Corn flour slurry
- Spring onion greens chopped to garnish
Instructions
- In a large non-stick pan, heat 1 tablespoon oil.
- Add corn kernels, cabbage and carrot, sauté for 2 minutes or until vegetables are slightly cooked.
- Add vegetable stock, stir well and cover it and let it boil for few minutes so that vegetables are well cooked.
- Now add cream style sweet corn, mix well and simmer for 1-2 minutes.
- Add salt, pepper powder and sugar and mix well.
- Pour the corn flour slurry and stir well.
- Mix it and boil until the soup thickens.
- Finally, enjoy sweet corn soup garnish with spring onion greens.
- Serve piping hot.