Quick Vegetable Soup Recipe – Ginger, Garlic & Sweet Corn

Last Updated on 4 months by Neha Deshmukh

Quick Vegetable Soup Recipe – Ginger, Garlic & Sweet Corn

Hey everyone! If you’re anything like me, sometimes you just need a warm, comforting bowl of soup. Especially when the weather turns or when a little sniffle starts brewing. This quick vegetable soup is my go-to – it’s packed with flavour, super easy to make, and honestly, feels like a hug in a bowl. I first made this when I was feeling under the weather a few years ago, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t just any vegetable soup. It’s a vibrant blend of ginger, garlic, and sweet corn, all swimming in a light, flavourful broth. It’s ready in under 30 minutes, making it perfect for a busy weeknight. Plus, it’s incredibly versatile – feel free to swap in your favourite veggies! It’s a wonderfully nourishing and light meal, perfect as a starter or a comforting snack.

Ingredients

Here’s what you’ll need to whip up this delicious soup:

• 3 cup vegetable scraps (onion peels, carrot tops, potato peels – save them!)
• 5 cup water
• ?? tsp salt (to taste – start with ½ tsp and adjust)
• 3 tsp oil (I prefer sunflower or vegetable oil)
• 1 inch ginger, grated
• 4 cloves garlic, chopped
• ?? onion, chopped (about 1 medium)
• ?? capsicum (about ½ a bell pepper), chopped
• 3 tbsp sweet corn
• 3 tbsp cabbage, shredded
• ?? cup cornflour slurry (1 tbsp cornflour mixed with ¼ cup water)
• ?? tsp salt (to taste)
• 1 tsp pepper, crushed
• 2 tbsp spring onion, chopped

Ingredient Notes

Let’s talk ingredients! Using homemade vegetable broth is a game-changer. It adds so much depth of flavour, and it’s a fantastic way to reduce waste. Don’t toss those vegetable scraps – they’re gold!

Feel free to experiment with the vegetables. In some parts of India, people add drumsticks or even a little bit of spinach to their vegetable soups. Ginger and garlic aren’t just tasty; they’re staples in Ayurvedic cooking, known for their warming and healing properties. A little goes a long way, so adjust to your preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that vegetable broth. Boil your vegetable scraps with the water and a pinch of salt for about 15 minutes. Then, strain it well and set the lovely broth aside.
2. Now, heat the oil in a wok or a large pot over medium heat. Add the grated ginger and chopped garlic, and sauté until fragrant – about a minute. Then toss in the chopped onion and cook until it softens and turns translucent.
3. Add the chopped carrots, capsicum, and sweet corn to the wok. Sauté for 2-3 minutes, just until they start to become slightly tender.
4. Pour in your prepared vegetable broth and bring it to a boil. Let it simmer for about 5 minutes to let all those flavours meld together beautifully.
5. Time for the cornflour slurry! Mix the cornflour with water until it’s smooth, then slowly stir it into the soup. This will thicken it up nicely.
6. Add the shredded cabbage, a little more salt, crushed pepper, and the chopped spring onions. Simmer for another 2 minutes, just until the cabbage is tender-crisp.
7. And that’s it! Serve hot and enjoy.

Expert Tips

• Don’t overcook the vegetables – you want them to retain a little bit of crunch.
• Taste as you go! Adjust the salt and pepper to your liking.
• For a smoother soup, you can blend a portion of it before adding the cabbage.
• If your broth isn’t flavorful enough, add a pinch of garam masala or a dash of soy sauce.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: If you like a little heat, add a finely chopped green chili along with the ginger and garlic. My friend, Priya, always adds one – she loves the kick!
• Festival Adaptation: During Diwali, we often have a lot of rich food. This light and warming soup is perfect as a starter to cleanse the palate.
• Gluten-Free Confirmation: This recipe is naturally gluten-free. Just double-check your cornflour packaging to be sure.

Serving Suggestions

This soup is wonderful on its own, but it also pairs well with a side of crusty bread or a simple salad. It’s also lovely served with a sprinkle of fresh coriander.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage – just be aware that the texture might change slightly upon thawing.

FAQs

Is this soup good for weight loss?

Absolutely! It’s low in calories and packed with nutrients, making it a great addition to a healthy weight loss plan.

Can I use store-bought vegetable broth?

Yes, you can! If you’re short on time, store-bought broth is a perfectly fine substitute. Just choose a low-sodium option if possible.

What vegetables can I substitute in this soup?

Feel free to get creative! Broccoli, cauliflower, peas, beans, or mushrooms would all be delicious additions.

How can I make this soup more filling?

Add a handful of cooked noodles or rice to the soup. You could also add some chickpeas or lentils for extra protein.

Can I freeze this soup for later?

Yes, you can! Let it cool completely before transferring it to a freezer-safe container. It will keep well in the freezer for up to 2 months.

Enjoy this comforting and flavourful soup! Let me know in the comments what variations you try. Happy cooking!