Sweet Corn Vegetable Soup Recipe – Chinese Cream Style Sweet Corn Soup
Description
Sweet Corn Vegetable Soup is a delightful and popular Indo-Chinese appetizer, brimming with fresh vegetables and sweet corn. This soup is incredibly easy to prepare and offers a creamy, wholesome texture that will tantalize your taste buds. Packed with the goodness of corn, itβs an excellent source of protein, vitamins, minerals, and fiber. With a subtle blend of spices and flavors, this soup makes a perfect starter to any Indo-Chinese meal. Whether you’re hosting a dinner party or craving comfort food, this soup delivers a delightful warmth and creaminess in every spoonful.
Cuisine: Chinese
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Corn flour | 1 tablespoon |
| Sweet corn (steamed) | 1-1/4 cups |
| Butter (Salted) | 2 tablespoons |
| Carrots (Gajjar), finely chopped | 1/4 cup |
| Green beans (French Beans), finely chopped (optional) | 1/4 cup |
| Spring Onion Greens, finely chopped | 2 tablespoons |
| Salt | 1 teaspoon, or to taste |
| Black pepper powder | 1 teaspoon |
| Sugar (optional) | 1 teaspoon |
| Green Chillies, finely chopped | 2 |
| Rice Vinegar | 1 tablespoon |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Instructions
-
Prepare Ingredients:
Begin by prepping all your ingredients. Finely chop the carrots, green beans, spring onion greens, and green chillies. Set aside each ingredient in separate bowls. -
Chilli Vinegar:
In a small mixing bowl, combine the chopped green chillies with the rice vinegar. Mix well and set this aside. This will serve as your homemade chilli vinegar, which adds a zesty flavor to the soup later. -
Corn Flour Mixture:
In another small bowl, add the corn flour and mix it with 1/4 cup of water. Stir well to dissolve the corn flour and create a smooth mixture. This will be used to thicken the soup. -
Cook Sweet Corn:
In a pressure cooker, add the sweet corn (fresh or frozen) along with 1/2 to 1 cup of water. Close the lid and cook for 3-4 whistles. Once done, allow the pressure to release naturally. -
Blend the Corn:
After the pressure has released, let the sweet corn cool for a few minutes. Remove 1/4 cup of the cooked corn and set aside for later use. The remaining corn (about 1 cup) should be added to a blender or mixer grinder. Add a bit of water and pulse the mixture until it becomes coarse. Set this aside as well. -
Prepare the Soup:
In a large saucepan, melt the butter over medium heat. Once melted, add the coarse corn mixture and the corn flour slurry. Stir well to combine, allowing the mixture to become smooth and well incorporated. -
Add Vegetables and Simmer:
Now, add the carrots, salt, and enough water to the soup base. Bring the soup to a gentle simmer and let it cook for 4-5 minutes, or until the carrots are tender and the soup has thickened slightly. -
Final Adjustments:
Check the consistency of the soup. If itβs too thick, you can add more water to achieve your desired consistency. If you prefer a thicker soup, you can leave it as is. Stir in the chilli vinegar mixture, spring onion greens, and black pepper. Give the soup a final stir to combine all the flavors. -
Boil and Serve:
Let the soup boil for another 3-4 minutes, ensuring the flavors meld together beautifully. Taste and adjust salt if needed. Once done, your Sweet Corn Vegetable Soup is ready to serve!
Serving Suggestion:
Serve this creamy and delicious Sweet Corn Vegetable Soup alongside an Indo-Chinese meal such as Vegetable Hakka Noodles or Gobi Manchurian for a complete dining experience.
This Sweet Corn Vegetable Soup is a perfect blend of textures and flavors, combining the sweetness of corn with the freshness of vegetables and the warmth of spices. Whether you enjoy it as a starter or a snack, itβs guaranteed to be a crowd-pleaser!
