Sweet Corn Soup Recipe without onion, garlic – Indo Chinese Style Sweet Corn Veg Soup
Easy, comforting Indo-Chinese style sweet corn soup recipe made with fresh sweet corn kernels, milk, corn flour and butter. Healthy, creamy restaurant style soup for kids and adults!
Servings: 2 servings
Ingredients
Main Ingredients
- 1 cup Boiled, fresh sweet corn kernels (approx. 150g / 5.3 oz) or canned sweet corn
- 2 cups Water (approx. 480 ml / 16 fl oz)
- ¼ tsp Ginger paste
- 1 tsp Corn flour / cornstarch
- Salt as needed / to taste
- 1 to 2 tbsp Butter (approx. 15 to 30g)
- 1 pinch Sugar
- Pepper powder as needed / to taste
- 1 tbsp Chopped spring onion optional
- ¼ cup Boiled milk at room temperature (approx. 60 ml / 2 fl oz) or water for vegan
- 1 tbsp Coriander leaves finely chopped, to garnish (optional)
Instructions
- Using a knife remove the corn kernels from the cob. Pressure cook it adding 1 cup of water. Drain the excess water and reserve 2 tbsp of kernels.
- Grind the remaining sweet corn adding some water to a smooth paste.
- Melt butter in a pan and add the ginger paste. Careful, it splutters. Saute quickly, add the chopped spring onion (optional) and ground sweet corn paste. Saute for a few seconds. Add 1 cup of water and drained sweet corn cooked water. Let it boil well adding salt and sugar.
- Dilute corn flour adding 1/4 cup of milk. Add this to the boiling soup. It will start to thicken slightly.
- Add some water or milk to adjust the consistency. Lastly add the reserved sweet corn kernels and sprinkle some pepper powder. Serve hot.
- You can add some finely chopped coriander leaves if you like.
Notes
- Replace milk with water if you don’t like to use it or to make it vegan.
- Adding coriander leaves and spring onions are optional.
- You can also add finely chopped carrots, beans or cabbage along with spring onion for mixed vegetable sweet corn soup.
- If you want to use garlic, you can replace ginger paste with ginger garlic paste.