Vegetable Sweet Corn Soup Recipe Card
This soup has been made with fresh vegetables and american corns. It's been cooked in butter and the taste becomes very creamy and smooth.
Equipments
1 Kadai
Ingredients
- 1 cup Sweet Corn
- 2 tablespoon Butter
- 1 tablespoon Garlic (chopped)
- 1 tablespoon Ginger (chopped)
- ½ cup Carrots (chopped)
- ⅓ cup Capsicum (chopped)
- ⅓ cup French Beans (chopped)
- 1 teaspoon Sugar
- 1 teaspoon White pepper
- Salt to taste
- 3 tablespoon Corn starch per 100 ml
- 1 teaspoon Lemon juice
Instructions
- Put 2 tsp butter to wok and heat it on a high flame. 2. Add ginger, chopped garlic and chopped french beans.3. Let the ginger garlic and french beans fry for 30 seconds. Do not burn.4. Add chopped carrots. Saute for 1 minute. Pour water and mix well.5. Add salt, white pepper and sugar. Bring this to a rolling boil on a medium heat.6. Add sweet corn. Now pour sweet corn paste made from sweet corn kernels. 7. Meanwhile add 3 tablespoon corn starch to a bowl. Pour 3 tablespoon water to it. 8. Stir and make a smooth lump free corn slurry. 9. When you see the soup boiling , Let it boil for 2 mins. 10. Then pour it to the boiling soup. Mix it well Reduce the heat to medium, let it simmer until the sweet corn kernels are soft and tender. 11. After a few minutes you will see the sweet corn soup begins to turn thick. 12. Taste test and add more salt if required. Add 1 teaspoon lemon juice (optional). Turn off the heat . Your Soup is Ready
Video
Notes
- Liquids: For the liquids, you can choose water or vegetable stock. If using canned veggie stock, then choose low sodium stock. To make a vegetarian soup, add ¾ cup of whole milk and ¾ cup of water.
- Thickeners: For thickening the soup, I have used cornstarch. Swap cornstarch with arrowroot flour, tapioca starch or potato starch.
- Sweet corn puree not only imparts a sweet and milky flavor to the soup but it also thickness. You may skip this if you do not want to go through that extra step of pureeing.
- Sweet Corn: Instead of corn on the cob, you can use fresh or frozen sweet corn kernels. If using canned corn kernels, take about 1 cup and then rinse them well in water. Drain the water and then blend the corn kernels add 3 to 4 tablespoons of water or as needed to make a smooth paste.
- Vegetables: To make the soup more colorful and flavorful, add vegetables like grated carrot, finely chopped french beans, grated cabbage, chopped broccoli, frozen green peas.
- Consistency: Adjust the consistency by adding less or more water or veggie stock.
- Corn starch helps to thicken the soup. If you want to skip using starch then simply blend 1 cup corn kernels with 1 cup water to a smooth puree and use that. Alternately you may use a small potato as shown in the recipe stepwise pics. The soup will be runny but still tastes good.
- You can also add veggies like cabbage& green peas.
- You can also use some shredded chicken. Saute chicken until tender, before adding the veggies.
Nutrition Facts
Vegetable Sweet Corn Soup Recipe Card
Amount per Serving
Calories
147
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
9
g
Sodium
612
mg
27
%
Potassium
181
mg
5
%
Carbohydrates
12
g
4
%
Sugar
3
g
3
%
Fiber
2
g
8
%
Vitamin A
223
IU
4
%
Vitamin B1
1
mg
67
%
Vitamin B2
1
mg
59
%
Vitamin B3
1
mg
5
%
Vitamin B6
1
mg
50
%
Vitamin C
5
mg
6
%
Vitamin E
4
mg
27
%
Vitamin K
29
µg
28
%
Calcium
29
mg
3
%
Vitamin B9 (Folate)
28
µg
7
%
Iron
1
mg
6
%
Magnesium
26
mg
7
%
Phosphorus
48
mg
5
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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