Sweet corn soup
Sweet corn soup, from above
VegVeganIndia

Sweet corn soup

The soup that started a thousand Indo Chinese dinners. Silky, sweet and peppery.

30 minTime
3 gProtein each
mildSpice
Every dinner's opening act2 chapters · 1 min read

Make it your way

Grandma's wayRestaurant style, silky and peppery.
The original
108kcalsame
3 gproteinsame
3 gfibresame
30minutessame

Sweet corn soup.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Sweet corn kernels (corn kernels)1½ cups, split
Carrot½, finely diced
Green beans4, finely chopped
Cabbage½ cup, finely chopped
Spring onion (green onion, scallion)1 stalk, chopped
Ginger1.5 cm, grated
Garlic2 cloves, chopped
Cooking oil (vegetable oil)2 tsp
Cornflour (cornstarch)2 tbsp
Water3½ cups
Black pepper½ tsp
Vinegar1 tsp
Soy sauce1 tsp
Sugar½ tsp
Saltto taste

Method

5 steps
  1. 1Blend half the corn with a little water to a coarse paste.
  2. 2Heat oil, saute garlic and ginger for 30 seconds, then the vegetables for 2 minutes.
  3. 3Add both corns and water. Simmer 8 minutes.
  4. 4Season with salt, sugar, soy and pepper. Stir in cornflour mixed with water and simmer until silky.
  5. 5Finish with vinegar and spring onion and serve hot.
Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

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Make it a meal

What goes with Sweet corn soup: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Freezer half cooked parathas75 min
With a main Chicken manchurian40 min
With a main Veg hakka noodles25 min
To drink Masala chai10 min
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