What goes in veg sweet corn soup?
To make this easy sweet corn soup, you will need the following simple ingredients: If you follow my blog, I am sure you know that I prefer simple, hassle-free recipes that can be easily prepared even on busy days. Like this vegetable sweet corn soup which can be prepared in just 25 minutes. If you already have chopped vegetables in your fridge, this soup can be prepared within 15 minutes. It’s one of the most popular Indo-Chinese dishes. If you like Indo-Chinese food then you must try my other recipes like vegetable chow mein, veg manchurain, baked cauliflower manchurian, manchow soup, and chili baby corn.
Ingredient notes and substitute suggestions
Sweet corn: I have used frozen sweet corn kernels as they get cooked faster. You can use canned or fresh corn too. However, if using fresh corn kernels, boil them for a few minutes before using in the recipe. Vegetables: I have used green beans (French beans) and carrots. These are the most commonly used vegetables in vegetable corn soup. But, you can also add other vegetables like green peas, very finely chopped cauliflower, or cabbage. Finely chopped potatoes and mushrooms can be added too. Ginger and garlic: Use fresh ginger and garlic. Don’t replace them with store-bought ginger-garlic paste. It won’t add the same flavor to this dish. Green chili: Adding green chili is optional. You can skip it if you don’t want to add heat to the soup. Instead of green chili, you can also add some green chili sauce, sriracha sauce, or any other Asian hot sauce of choice. Cornstarch: Cornstarch is used to thicken the sweet corn soup. Don’t add it directly to the boiling soup. First, mix it with some water at room temperature to make corn slurry. Add cornstarch slurry to the simmering soup. Ground black pepper: You can also use ground white pepper instead of ground black pepper. Vinegar: Use distilled white vinegar or white wine vinegar. You can also add fresh lime juice instead of vinegar.
Other ingredient details and nutritional information are shared in the recipe card.
How to make (step-by-step instructions)?
To make this creamy sweet corn soup recipe, you will need to follow the easy steps shared below: Step 1: Put ½ a cup of frozen or canned corn kernels in a grinding jar or food processor. Add around ¼ cup of water and make a paste. Keep the paste aside. You can use fresh sweet corn kernels too but cook them before using in the recipe. Adding corn paste makes a more creamy soup. Step 2: Heat oil in a pot. Add finely chopped ginger, garlic, green chili, and spring onion whites. Saute for about a minute. Step 3: Add chopped carrot and French beans, Cook for around 2 minutes. Step 4: Add the remaining 1 cup of sweet corn kernels and cook for another 2-3 minutes. Step 5: Add sweet corn paste. Step 6: Saute for about a minute. Steps 7 and 8: Add water, salt, and black pepper. Mix. Step 9: Cook for 4-5 minutes. Step 10: In a small bowl, mix cornstarch with around ¼ cup of water to make cornstarch slurry. Step 11: Add it to the soup pot. Stir continuously for around a minute so that no lumps get formed. Cook until the soup thickens. Step 12: Add vinegar and the chopped green onions. Mix and turn off the heat. Your simple and delicious sweet corn soup with vegetables is ready to be served.
Serving sweet corn vegetable soup
Serve this comforting sweet corn soup hot. Usually, it is served with small bowls of soy sauce, chopped green chilies soaked in white vinegar, and green chili sauce on the side. You can also serve Indo-Chinese starters like veg manchurian, baked gobi manchurian, or chili baby corn with sweet corn veg soup.
Storing, freezing, and reheating the leftovers
Store the leftover soup in an airtight container and refrigerate. It will be fine for 4-5 days. This soup also freezes well. To freeze, transfer the soup to batch-size, freezer-safe containers or zip-lock bags. The soup can be frozen for 3-4 months. To reheat, if the soup is frozen, thaw it first. Then either use a microwave to reheat or reheat on the stovetop. If the soup has thickened, add some hot water while reheating. Also, reseason with salt and pepper, if required.
Make ahead
The only time-consuming step in this easy recipe is chopping the vegetables. The chopped carrots and beans, if stored properly in an airtight container will be fine for 4-5 days. Chopped vegetables can be stored in the freezer for almost a year.
Recipe tips, tricks, and variation suggestions
Don’t overcook the vegetables, they should remain slightly crunchy in this soup. Cut the vegetables in almost the same size. Frozen, canned, or fresh, any type of sweet corn kernels can be used to make sweet corn soup. The cooking time will vary depending on what you are using. After adding corn slurry to the pot, stir continuously for 1-2 minutes to avoid lump formation. You can also add around 1 tablespoon of light soy sauce to the soup. Vegetable stock can also be used instead of water to add more flavor.
Frequently asked questions
Can frozen vegetables be used in this recipe? This soup tastes the best if the vegetables used in it remain slightly crunchy. Fresh vegetables give the best result. However, frozen vegetables can be used too but don’t thaw them before sauteeing. Add them to the pot in frozen form and saute for a few minutes on high heat before adding the liquid.
More vegan soup recipes
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More easy sweet corn recipes
If you also love corn and looking for some quick and easy sweet corn recipes then don’t miss out on checking the following links: If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest.
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