Sweet Corn Vegetable Soup Recipe (Indo-Chinese Soup)

Sweet Corn vegetable soup is a mild Indian Chinese(Indo-Chinese) soup using fresh vegetables with corn and minimal spices.  If you want a light soup to accompany your meal during these wintry days (or anytime of the year), then you will enjoy this simple, easy to make sweet corn soup.

Who does not like Chinese food?  Any visit to a Chinese restaurant is incomplete without tasting one of their fresh healthy soups, be it vegetarian or non-vegetarian (with meat, chicken or seafood).

Our favorite choice is spicy Vegetable Manchow soup (another Indo-Chinese fusion soup I will share with you another day, made especially for the spicy Indian palate!!) or sweet corn soup.  My children used to prefer chicken sweet corn soup. I will be making only the vegetarian version today.

This soup is loaded with crunchy healthy vegetables like carrots, cabbage, bell pepper and corn.  You can substitute any vegetable you have like green beans, mushrooms, green peas etc.  I have used some frozen corn I had leftover in the freezer (remember, I was cleaning out the fridge when making Schezwan vegetable noodles!).  You can use fresh corn too (just remove corn from the cob and pressure cook for about 2 to 3 whistles).

Blend half the corn to a coarse paste and add to the soup to get a good thick consistency. If you still need more thickness, make a cornflour paste and add to the boiling soup.  Make it as thin or thick as you want.

To suit our spicy palate, finely chopped ginger and garlic have been added (you can grate them too) along with 2 slit green chillies/jalapenos (optional). I have used oil and butter, but for a vegan option, you can use only oil. White vinegar is added for a tangy flavor (you can substitute with lemon juice).  A dash of crushed black pepper and hot, steaming, sweet corn vegetable soup is ready!

For an authentic Chinese meal, make Schezwan Vegetable noodles or Quick Vegetable Fried Rice to accompany this sumptuous corn soup or serve it with Indo-Chinese vegetable puffs for a different experience.

Please do try this simple, quick light healthy soup, loaded with your favorite vegetables and enjoy them with your family tonight!!! It is so tasty, even your kids will love it.

Do let me know how it turned out in the comments below or on my Facebook page.

Sweet Corn Vegetable Soup (Indo-Chinese Recipe)
Serves 4
Sumptuous but light creamy sweet corn soup with minimal spices but loaded with crunchy vegetables; perfect as a light meal or with any meal!
Write a review
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
110 calories
12 g
8 g
7 g
2 g
2 g
104 g
51 g
3 g
0 g
4 g
Nutrition Facts
Serving Size
104g
Servings
4
Amount Per Serving
Calories 110
Calories from Fat 60
% Daily Value *
Total Fat 7g
10%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 8mg
3%
Sodium 51mg
2%
Total Carbohydrates 12g
4%
Dietary Fiber 3g
10%
Sugars 3g
Protein 2g
Vitamin A
45%
Vitamin C
69%
Calcium
3%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ cup frozen corn or fresh corn
  2. ¼ cup finely chopped carrots
  3. ¼ cup finely chopped bell pepper/capsicum
  4. ¼ cup finely chopped cabbage
  5. ¼ cup finely chopped red bell pepper
  6. ¼ cup finely chopped onions
  7. 2 green chillies/jalapenos, slit vertically
  8. 1 teaspoon each finely chopped ginger and garlic
  9. 1 tablespoon cornflour
  10. 1 tablespoon butter
  11. 1 tablespoon oil
  12. 1 teaspoon vinegar
  13. Salt to taste
  14. ¼ teaspoon crushed black pepper
  15. Green onions or coriander leaves/cilantro for garnishing
Instructions
  1. Add about ¼ cup of water to the cornflour and mix well.
  2. Finely chop all the vegetables and keep aside.
  3. Take ¼ cup of corn and place in a small blender (leave the rest of the corn to add to the soup).
  4. Blend corn with a little water to a coarse paste.
  5. Heat oil and butter in a large saucepan or wok.
  6. Once the oil is hot, add onions, ginger, garlic and green chillies and sauté on medium high heat for a few minutes till the raw smell of the ginger and garlic is reduced and the onions turn soft.
  7. Add corn, carrots and cabbage and sauté again for about a minute on high heat.
  8. Stir in the bell pepper and sauté again for a few seconds.
  9. Tip in the crushed corn.
  10. Add about 3 to 3 ½ cups of hot water and mix well. Stir in salt to taste and give it a good mix.
  11. Bring to a boil.
  12. Once it comes to a boil, add the cornstarch, dissolved in water, stirring continuously, to thicken the soup. If you want a more thick soup, add more cornstarch.
  13. Add vinegar and black pepper powder; give it a good stir.
  14. Do a taste test and adjust the amount of vinegar, salt and pepper according to your taste.
  15. Serve hot, soothing, comforting sweet corn soup garnished with finely chopped green onions or coriander leaves.
Notes
  1. Use any herb you like to give a variation to the flavors.
  2. Feel free to use any vegetable you have or like.
  3. Added crushed red pepper will give it a more spicy kick, so do be adventurous and add some if you like.
beta
calories
110
fat
7g
protein
2g
carbs
12g
more
Curry and Vanilla http://www.curryandvanilla.com/

How to make Sweet Corn Vegetable Soup with step-by-step method:

  • Add about ¼ cup of water to the cornflour and mix well.

  • Finely chop all the vegetables and keep aside.

  • Take ¼ cup of corn and place in a small blender (leave the rest of the corn to add to the soup).
  • Blend corn with a little water to a coarse paste(this gives a natural thickness to the soup).

  • Heat oil and butter in a large saucepan or wok.
  • Once the oil is hot, add onions, ginger, garlic and green chillies and sauté on medium high heat for a few minutes till the raw smell of the ginger and garlic is reduced and the onions turn soft.

  • Add corn, carrots and cabbage and sauté again for about a minute on high heat.
  • Stir in the bell pepper and sauté again for a few seconds.

  • Tip in the crushed corn.
  • Add about 3 to 3 ½ cups of hot water and mix well. Stir in salt to taste and give it a good mix.

  • Bring to a boil.
  • Once it comes to a boil, add the cornstarch, dissolved in water, stirring continuously, to thicken the soup. If you want a more thicker soup, add more cornstarch.
  • Add vinegar and black pepper powder; give it a good stir.
  • Do a taste test and adjust the amount of vinegar, salt and pepper according to your taste.
  • Serve hot, soothing, comforting sweet corn soup garnished with finely chopped green onions or coriander leaves.

  • Enjoy!!!!

Join the party at #SaucySaturdays  |  #RecipeoftheWeek  |  #FiestaFriday

Leave a Reply