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–+ servings

Sweet Corn Soup (No Onion No Garlic) / Easy Sweet Corn Soup

By Jigna
This soup is hearty, a little spicy with the natural sweetness of sweet corn. The recipe is straightforward and comes together easily.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine Indo-Chinese
Course Soup
Diet Jain, No Onion No Garlic, Vegetarian, Vegan
Servings 4

Video

Ingredients
  

  • 2 cups sweet corn kernels, divided in half (fresh or frozen)
  • 10-12 green beans finely chopped
  • 1 medium carrot peeled and finely chopped
  • 1-inch ginger peeled and finely chopped
  • 2 teaspoon green chili sauce ( or 2 green chilis finely chopped)
  • Salt to taste
  • Ground black pepper to taste
  • 4 cups water
  • 2 tablespoon cornstarch
  • ¼ cup water
  • ½ lime juiced or ½ teaspoon white vinegar (or add to taste)
  • 2 tablespoon coriander leaves finely chopped

Instructions
 

  • Mix cornstarch into water and set aside.
  • Take 1 cup of sweet corn kernels and ¼ cup of water into a blender. Crush the sweet corn into a coarse paste.
  • Take 4 cups water, crushed sweet corn kernels, chopped ginger, and salt in a big pot. Bring it to a boil, and then on medium heat, simmer it for 5-6 minutes. Keep stirring at intervals.
  • Add chopped French beans, carrots, whole sweet corn kernels, and chili sauce or chopped green chili. Mix well and cook for 10 minutes or until veggies are soft and the soup thickens.
  • Add cornstarch mixture, lime juice or white vinegar, and ground black pepper (preferably freshly ground). Mix well, and stir it continuously to prevent cornstarch lumps.
  • Continue cooking until the soup is thick; it will take 2-3 minutes.
  • Turn off the heat and add chopped coriander leaves. Mix well and immediately serve hot sweet corn soup.

Serving Suggestions

  • Always serve hot or warm, but do not serve it cold.
  • Serve it as it is on cold winter days for comfort.
  • Have it with fried rice or noodles for lunch or dinner.
  • Great as an appetizer for a party or get-together.
  • Serve it with crackers or with a toast of bread.

Storing Suggestions

  • The soup tastes best if served hot or warm and immediately after making it. But if you have leftovers, you can tightly cover the soup and refrigerate for a day. Reheat the soup in the pan or microwave before serving.

Notes

  1. Vegetables: You can add more vegetables of your choice. The suggestions are green peas, bell peppers, and celery. 
  2. Cornstarch: Mix cornstarch into the water properly; there should be no lumps. After adding the cornstarch mixture to the soup, stir the soup continuously until the cornstarch combines well in the soup.
  3. Lime Juice: I added lime juice to this soup, but you can also add lemon juice or white vinegar. Add as much to suit your taste preference.

Nutrition (Approximate Values)

Calories : 93kcalCarbohydrates : 21gProtein : 3gFat : 1gSaturated Fat : 0.3gPolyunsaturated Fat : 0.4gMonounsaturated Fat : 0.3gTrans Fat : 0.01gSodium : 36mgPotassium : 294mgFiber : 2gSugar : 6gVitamin A : 2800IUVitamin C : 8mgCalcium : 20mgIron : 1mg
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