Vegetarian Recipes
Vegetarian Sweet Corn Soup
This is the best sweet corn soup recipe featuring our tried and tested tips on how to get that creamy restaurant-style taste and texture. We use real corn for unbeatable flavor and this is the perfect recipe for a cold winter or rainy day!
- Serves 6 people
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
What’s the best way to warm yourself up on a cold winter day? A bowl of steaming hot soup, that’s how! Sweet corn soup is kind of an all-rounder – it’s creamy, it’s naturally sweet from the corn, it’s got Asian flavours, it’s loaded with veggies, and perfect for chilly weather.
This vegetarian sweet corn soup recipe is perfect for when you’re craving something hot and soupy. It’s super simple to prepare and the only real work is chopping the veggies. There aren’t any components or techniques that you need to stress about, so relax and make this soup this evening!
Sweet Corn – Incorporate it 2 Ways
To get that thick, creamy soup packed with flavours of sweet corn, we’ve incorporated the sweet corn in 2 ways.
- Sweet Corn Kernel Paste: Most restaurants use canned sweet corn when making sweet corn soup. It’s what makes the soup thick, creamy, and so delicious. Blending some sweet corn kernels and adding the paste to the soup gives the exact same effect and flavour without any processed ingredients! The paste, when added with the veggies, will get lightly cooked and lose that raw flavour.
- Whole Sweet Corn Kernels: This is my favourite part of sweet corn soup. I love biting into sweet corn kernels and that burst of sweetness in my mouth. We have added these whole and directly with the other veggies.
Prepping the Veggies
We love it when this cream of corn soup is loaded with veggies, so we added generous amounts of beans, carrots and spring onions. Chopping is the only real work in this recipe, so put on some music and get chopping. Make sure you cut all the veggies in approximately the same shapes and sizes. This ensures that they all cook evenly.
Cornflour Slurry
Using cornflour slurry is the best thickening agent for any soup. The measurements for the slurry are given below in the recipe card. It’s important to add the cornflour to cold water, and ensure that there are no lumps in it before adding it to the soup. Within a few seconds of adding it to the soup, you’ll see the soup thickening up. You know that corn flour is cooked when the soup becomes translucent.
Top Tips to Make The Best Sweet Corn Soup
- Add whole sweet corn kernels and sweet corn paste for extra taste
- Cornstarch can also be used instead of cornflour to thicken the soup – measurements will vary.
- Make sure the cornflour slurry DOES NOT have any lumps in it. The lumps will not dissolve in the soup later
- Let the soup simmer so that all the flavours come together nicely and the soup thickens
- We’ve seasoned this sweet corn vegetable soup with ground pepper, vinegar, and soy sauce. You can also add chilli sauce, chilli vinegar, white pepper powder, and so on, to suit your taste preferences
FAQs
Serve this soup with garlic bread sticks or soup sticks! Since this is loaded with veggies, it makes for a complete meal, especially when served with bread or soup sticks. But you can even serve this as a starter and then follow it up with any mains of your choice.
We are big soup lovers. Soup is a foolproof pick me up on any day!
Check out our favourite vegetarian soup recipes
The recipe
Vegetarian Sweet Corn Soup
This vegetarian sweet corn soup is full of flavour from crunchy sweet corn and veggies and tastes just like the restaurant but you don't need to open a can of sweet corn for it! Made entirely from scratch, its healthy and delicious.
- Serves 6 people
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Ingredients
Corn Paste
- ¼ Cup Sweet Corn kernels
Soup
- 1 ½ Tablespoons Olive Oil
- 1 Tablespoon Garlic (chopped)
- 1 Tablespoon Ginger (chopped)
- ½ Cup Spring Onion (whites and greens, chopped)
- ½ Cup Celery (chopped)
- ½ Cup Carrot (finely chopped)
- ½ Cup Beans (finely chopped)
- 1 ¼ Cups Sweet Corn kernels
- 3 ½ Cups Water (or vegetable stock)
- 1 Teaspoon Sugar
- 1 Tablespoon Light Soy Sauce
- 1 Teaspoon Vinegar
- 1 Teaspoon Pepper
- 1 ¼ Teaspoon Salt
Cornflour Slurry
- 2 ½ Tablespoons Cornflour
- ¼ Cup Water
Method
Corn Paste
- 1
Add a quarter cup of corn to a mixer jar or food processor. Blend it to a coarse paste. Keep aside.
Cornflour Slurry
- 2
Prepare a cornflour slurry by mixing the corn flour with a quarter cup of water. Stir well and keep aside.
Soup
- 3
In a heavy bottomed pot, add oil and let it become hot over a medium heat. Once hot, add garlic and ginger and saute for 30 seconds. Add the spring onions and celery and saute for another 30 seconds. Add the carrots and beans and saute for a minute. Add the sweet corn paste and saute for a minute and then add the sweet corn kernels and saute for an additional minute.
- 4
Add water and bring to a boil. Add vinegar, soy sauce, sugar, salt and pepper. Adjust the seasoning according to your taste. Once boiling, reduce the heat to low and allow it to simmer for 10 minutes.
- 5
Mix the prepared cornflour slurry once more and pour it into the pot while stirring continuously. Stir constantly until the soup thickens. Garnish with more spring onions and serve hot!
Notes
To get that thick, creamy soup packed with flavours of sweet corn, we’ve incorporated the sweet corn in 2 ways. Sweet Corn Kernel Paste: Most restaurants use canned sweet corn when making sweet corn soup. It’s what makes the soup thick, creamy, and so delicious. Blending some sweet corn kernels and adding the paste to the soup gives the exact same effect and flavour without any processed ingredients! The paste, when added with the veggies, will get lightly cooked and lose that raw flavour. Whole Sweet Corn Kernels: We have added these whole and directly with the other veggies. Gives it that extra bite of sweet corn kernels and that burst of sweetness in my mouth. Make sure you cut all the veggies in approximately the same shapes and sizes. This ensures that they all cook evenly. Using cornflour slurry is the best thickening agent for any soup. It’s important to add the cornflour to cold water, and ensure that there are no lumps in it before adding it to the soup. Make sure the cornflour slurry DOES NOT have any lumps in it. The lumps will not dissolve in the soup later You can also add chilli sauce, chilli vinegar, white pepper powder, and so on, to suit your taste preferences
Nutrition
- Calories 122 kcal
- Carbohydrates 16 g
- Protein 4 g
- Fat 5 g
- Saturated Fat 1 g
- Sodium 710 mg
- Potassium 243 mg
- Fiber 3 g
- Sugar 4 g
- Vitamin A 2004 IU
- Vitamin C 5 mg
- Calcium 34 mg
- Iron 1 mg
Common questions
1. How to tell when corn is cooked?
The color and texture of the corn changes when it’s cooked. Corn kernels become firmer yet tender. The wrinkles, which is a sign of raw corn disappears. Cooked corn also has a darker yellow color and a sweeter smell than raw corn.
2. How to store leftovers?
Leftover sweetcorn soup stays well in the refrigerator for up to a week if stored in a clean and dry airtight container. You can even freeze this soup. Once cooled, transfer to a freezer-friendly container and stick into your freezer. This soup stays good for several months at a time. When you’re ready to eat, simply thaw on the counter, reheat and serve.
