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Sweet corn soup served in a white bowl
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Sweet Corn Soup

Sweet corn soup is a very tasty, and light, vegan Asian soup recipe. Made with corn and vegetables, this soup is very easy to make and gets ready in under 30 minutes.
Course Soup
Cuisine Asian, Chinese, Indo-Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 93kcal

Ingredients

  • 1 cup sweet corn kernels fresh, frozen, or canned all are fine
  • 1/2 cup finely chopped French beans
  • 1/2 cup finely chopped carrot
  • 1/4 cup finely chopped spring onion keep white and green part separate
  • 1 teaspoon grated garlic
  • 1/2 teaspoon grated ginger
  • 1.5 tbsp corn starch
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon sugar
  • Salt as per taste
  • 1/2 tbsp green chili sauce optional, adjust as per taste
  • 1 tbsp vinegar adjust as per taste
  • 1/2 tbsp cooking oil any neutral flavored
  • 5 cups water/ vegetable stock

Instructions

  • Keep around 2 tablespoons of sweet corn kernels aside, put the remaining in a grinder and make a paste.
  • Heat oil in a pot. Add grated ginger, garlic, and saute for a few seconds.
  • Add chopped carrot, French beans, the white part of spring onion, and sweet corn kernels. Saute for around 3-4 minutes.
  • Add the corn paste and saute for about a minute.
  • Next, add salt, pepper, sugar, and green chili sauce. Mix, and saute for a few seconds.
  • Add water, mix everything and boil for 4-5 minutes.
  • In a bowl mix corn starch with around 1/4 cup of water and add to the boiling soup. Stir continuously for around a minute so that no lumps get formed. Cook until the soup thickens.
  • Finely add vinegar and green part of spring onion. Cook for another minute and then switch off the gas.
  • Garnish with chopped spring onion and ground black pepper. Serve hot.

Notes

  • Fresh, frozen, or canned any type of sweet corn kernels can be used in this soup.
  • Adjust the seasoning as per your taste.
  • If you like spicy food, add some finely chopped fresh green chili peppers to the soup. 
 

Nutrition

Calories: 93kcal | Carbohydrates: 18g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 1290mg | Potassium: 154mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3487IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 1mg