Sweet Corn Vegetable Soup

Sweet Corn soup is a healthy hot soup prepared in winters mainly using cream style corn and whole sweet corn kernels. This soup is slightly on sweeter side bursting with sweet corn flavour. For additional flavours and texture, other veggies like cauliflower, carrots, peas and french beans etc are added to it. 

The onset of winters is incomplete without the hot steaming cup of soups. Earlier I had shared the recipe for Tomato soup and Vegetable noodle soup. As I have noticed that most of the kids like Sweet Corn soup because of its sweetness and of course soft & chewy sweet corn kernels; So this recipe is especially for the fussy eaters who run away from soups and veggies.

Generally if you search for sweet corn recipes on Internet you would find most of the recipes using vegetable stock. Sometimes it happens that we either don’t have vegetable stock at home or we crave for the soup at the last moment when we don’t have time to prepare it. This recipe I am sharing here does not require vegetable stock (although you can add the stock if you have it). Also, this soup is fat free as I have not used oil or butter in it. I personally don’t like flavour of onion or garlic in this soup, but if you want to add then do saute them in some butter/olive oil in first step and then continue with the recipe.

For thickening the soup, I have used cornflour slurry. However, if you are making it for kids or want the soup to be totally healthy then you can skip it. I have added three veggies here apart from sweet corn-carrots, french beans and cauliflower. You can skip cauliflower or add some peas/cabbage also if you want.

For checking out other soup recipes, click here.

Heat water in a pan. Add chopped carrots to it. Let it boil for 5-6 minutes.

Add chopped french beans and cauliflower to it. Let it cook for another 5 minutes.

Add sweet corn cream and sweet corn kernels. Stir well.

For those who have doubt about sweet corn cream, you can prepare it at home by grating fresh sweet corn in a grater or cream them in blender jar. 

Here I have used tinned Del Monte brand Sweet Corn Cream style. Below I have shown the pack and how it looks after opening. The contents of the tin consists of sweet corn cream as well as few whole sweet corn kernels.

                                      

Add salt, sugar and black/white pepper. Cover it with a lid and let it cook for 10 minutes.

                                        

Dissolve cornflour in water. Turn the flame to low and add cornflour slurry to the soup. Turn the flame to medium while continuous stirring for 5 minutes.

                                         

P.S: If you don’t want the soup to be thicker and want it to be little more healthier then you can skip this step.

                                          

Garnish soup with spring onion greens!! Enjoy hot steaming bowl of sweet corn vegetable soup.