Creamy sweet corn veg soup- easy and delicious soup made with sweet corn and fresh veggies. Perfect for a starter before main meals or as a light lunch or dinner, sweet corn soup is very healthy and tasty.
What is soup
Soups are a healthy drink served as a starter before main meals in the restaurant or on special occasions. They are a popular dish from Indo-Chinese cuisine. Although we can have it at any time of the day but mostly served during the winters in north India to replace cold drinks. It is very refreshing and nutritious and easy to prepare.
To make sweet corn soup at home, we need tender sweet corn, fresh seasonal veggies of your choice. Both frozen, as well as, fresh corn on the cob can be used in this recipe. But if using fresh corn on the cob then steam or boil them first before adding to the soup to get the best taste.
Other soup and salad recipes you would like to try
Easy tomato carrot soup recipe
Puffed Amaranth Seeds Salad / Easy Salad Recipe With Puffed Rajgira
Quick Raita Made With Bottle Gourd | Ghia Ka Raita
Sprouts With Veggies Stir Fry / Healthy Moong Dal Sprouts Recipe
Ingredients used in the making of sweet corn veg soup
Tender sweet corn– frozen or fresh sweet corn both works well. But if using fresh corn on the cob then first boil or steam them before adding to the soup.
Oats– In traditional soups served in the restaurants, starch is added to make them thick but we have added oats instead. I used quick oats. First, dry roast them for a minute or two to remove the raw smell ad then grind into powder. It helps in giving a thick creamy texture to the soup also increases the nutritional value. Rice flour, dal flour or roasted besan also works well.
Fresh veggies– I always prefer to use fresh seasonal vegetables as they give the best taste and texture. But if you are in hurry, can use frozen vegetables but the taste might be different. Here, I have added carrots, beans and onion. Mostly green onion is added but I used the red one because green onion is not handy at that time.
Spices– Only salt and black pepper powder are added to give it a salty and peppery taste. You can also add red chilli flakes, oregano, dry basil to enhance the flavour according to your taste.
Garlic– It enhances its flavour and gives it an Indo-Chinese flavour also helps in improving digestion. Can also add ginger and green chilli which further make it more flavourful.
In restaurants, vinegar and red chilli sauce are also served with this soup. You can add if you want but can also be skipped. It depends totally on your preferences.
Step by step preparation of creamy sweet corn veg soup
- In a small pan, add 2 tbsp of quick oats and lightly roast them. Let them cool, then grind into powder in a grinder jar. Keep aside till it is required.
2. Heat 1 tsp oil in a frying pan, add onion and sauté it for 2-3 minutes. Then add chopped garlic, ginger paste, and sauté it till their raw smell is gone.
3. After that, add chopped carrots, beans and sweet corn. Add some salt, black pepper powder. Cover and cook them for 3-4 minutes.
Add 1 and 1/2 cup water and cover the pan again. Let it boil and cook further for 4-5 minutes.
4. Once the vegetables become a little soft, add powdered oats and stir till it mixes well. Cook further for 1-2 minutes till the soup reach a thick and creamy texture.
5. Switch off the flame. Pour in the serving bowls, garnish with coriander leaves and serve hot. ENJOY!
Serving suggestion
Serve as a light lunch or dinner with either Foccacia bread, garlic bread, or noodles. It is a healthy and nutritious drink that can be served as an appetizer or for snacks time in winter.
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Tips and tricks
- Frozen or fresh both types of sweet corn can be used. If using fresh corn boil it first and then add.
- The soup consistency is on the thicker side as we have added oats in it. You can add more water if you like thin consistency.
- Roasting oats is important to avoid their raw smell taste.
Recipe card
Creamy sweet corn veg soup
Ingredients
- ¼ cup finely chopped green pepper
- ¼ cup finely chopped carrots
- ½ cup sweet corn
- 3-4 chopped garlic clove
- ½ tsp crushed ginger
- 1 small onion finely chopped
- ½ tsp salt
- 1 pinch black pepper powder
- 2 tbsp roasted oats
- 1 ½ cup water
Instructions
- In a small pan, add 2 tbsp of quick oats and lightly roast them. Let them cool, then grind into powder in a grinder jar. Keep aside till it is required.
- Heat 1 tsp oil in a frying pan, add onion and sauté it for 2-3 minutes. Then add chopped garlic, ginger paste, and sauté it till their raw smell is gone.
- After that, add chopped carrots, beans and sweet corn. Add some salt, black pepper powder. Cover and cook them for 3-4 minutes.
- Add 1 and 1/2 cup water and cover the pan again. Let it boil and cook further for 4-5 minutes.
- Once the vegetables become a little soft, add powdered oats and stir till it mixes well. Cook further for 1-2 minutes till the soup reach a thick and creamy texture.
- Switch off the flame. Pour in the serving bowls, garnish with coriander leaves and serve hot. ENJOY!
Video
Notes
2. The soup consistency is on the thicker side as we have added oats in it. You can add more water if you like thin consistency.
3. Roasting oats is important to avoid their raw smell taste. You can also add corn flour, corn meal, bajra flour, besan instead of oats
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