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Indo Chinese cuisine one of my personal favorites, is the adaptation of Chinese dishes to Indian tastes. The combination of Indian spices with Chinese cooking techniques makes up for some unique and flavorful dishes. One such recipe is the very popular Sweet Corn Vegetable soup. It’s a simple comforting soup!
Sweet Corn Vegetable Soup:
(Recipe adapted from Sanjeev Kapoor)
Ingredients:
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Sweet corn, cream style- 14 oz (410 gms)
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Sweet corn kernels, boiled – 1 cup ( can be substituted by frozen corn )
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Carrot, finely chopped- 1/4th cup
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Cabbage, finely chopped – 1 cup
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Green beans, finely chopped – 1/2 cup
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Corn flour/ corn starch- 2 tbsps
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Vegetable stock/ water – 4 to 5 cups
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Sugar – 1/2 tsp
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White/ black pepper powder- 1/4 th tsp
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Salt to taste
Serving suggestions:
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Lemon juice to taste
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Chopped Spring onions
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Green chilly / red chilly sauce
Procedure:
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In a heavy bottomed vessel add the vegetable stock, cream style sweet corn, cabbage, carrot and beans. Mix well.
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Bring it to a boil, reduce heat to medium and cook till the veggies get soft.
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Add in the sugar and season with salt and pepper.
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In a small bowl, combine the corn flour with four tbsps of water. Add it to the soup stirring briskly till the soup thickens.
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Serve the Sweet Corn Vegetable soup garnished with green onions.
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You can also add in chilly sauce for some heat and lemon juice to cut through the sweetness of corn.
nandoos Kitchen says
February 24, 2014 at 3:05 amhealthy and tasty soup. My fav.
Sireesha Puppala says
February 23, 2014 at 9:33 pmMy favourite soup in those early days of college nw I started to hang out with friends
Shweta Agrawal says
February 23, 2014 at 8:27 pmhave never been on your blog:)
thanks for your comments on my blog:)
The warm cup of soup is all what i need now:) Sweet corn oh well who can say no to that:)
Happy to follow u
Manjula Bharath says
February 23, 2014 at 3:52 pmMy fav sweet corn soup 🙂 looks very inviting and comfy soup 🙂 Lovely clicks dear !!
Amila Wickramarachchi says
February 23, 2014 at 3:12 pmsounds tasty and want to try sweet corn in a soup next time.,even in Sri Lanka, chinese recipes are popular.But they are matching with Sri Lankan taste.
Priya Suresh says
February 23, 2014 at 2:04 pmLove this kind of soup,can have it even everyday..Would love to finish that bowl..