Creamy Sweet Corn Soup Recipe – Veg Stock & French Beans

Last Updated on 2 months by Neha Deshmukh

Creamy Sweet Corn Soup Recipe – Veg Stock & French Beans

Hey everyone! There’s just something so comforting about a warm bowl of soup, isn’t there? Especially when it’s as easy and flavorful as this creamy sweet corn soup. I remember making this for the first time when I was craving something light yet satisfying, and it’s been a family favorite ever since. It’s perfect for a cozy night in, a quick lunch, or even as a starter for a special meal. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average sweet corn soup. We’re taking things up a notch with a lovely vegetable stock base and adding a touch of Indian flair with the inclusion of French beans. It’s creamy, subtly sweet, and packed with goodness. Plus, it comes together in under 30 minutes – perfect for busy weeknights! It’s a hug in a bowl, honestly.

Ingredients

Here’s what you’ll need to make this delightful soup:

• 1 tin (approximately 400g) cream-style sweet corn
• 0.5 cup (approximately 120ml) sweet corn kernels (boiled)
• 1.25 litres vegetable stock
• 8 French beans, finely chopped
• 0.5 cup (approximately 60ml) cabbage, finely chopped
• 1 carrot, finely chopped
• 2.5 tbsp cornflour
• 0.75 tbsp sugar
• Salt, to taste
• White pepper powder, as required
• 3-4 tbsp spring onion greens, finely chopped

Ingredient Notes

Let’s talk ingredients! Using cream-style sweet corn is key here – it gives the soup that lovely, thick, and creamy texture. You can usually find it in the canned vegetable aisle.

I love using vegetable stock as a base because it adds so much more depth of flavour than just water. You can use store-bought or homemade, whichever you prefer.

And the French beans? They’re a little addition I picked up from my mom! It’s a really common thing to add to soups in India, and it gives a lovely bit of texture and freshness. Don’t skip them if you can!

Step-By-Step Instructions

Alright, let’s make some soup!

1. In a large pot, pour in the vegetable stock and add the tin of cream-style sweet corn. Give it a good stir to combine.
2. Now, add the chopped carrots, French beans, and cabbage to the pot. Also, toss in those boiled sweet corn kernels.
3. Bring the mixture to a simmer over medium heat and let it cook for about 5 minutes, until the vegetables are slightly tender.
4. While the soup is simmering, let’s make our cornflour slurry. In a small bowl, whisk together the cornflour with 4 tablespoons of water (or a little stock from the pot). Make sure there are no lumps!
5. Season the soup with sugar, salt, and a pinch of white pepper powder. Give it a taste and adjust the seasoning as needed. Simmer for another 3-4 minutes.
6. Now for the magic! Slowly pour the cornflour slurry into the pot while stirring continuously. Keep stirring until the soup thickens to your desired consistency.
7. Once thickened, remove the pot from the heat. Ladle the soup into bowls, garnish generously with finely chopped spring onions, and serve hot!

Expert Tips

• Don’t add all the cornflour slurry at once. Add it gradually while stirring to avoid lumps.
• Taste as you go! Adjust the seasoning to your liking.
• For a richer flavour, you can sauté the chopped vegetables in a little butter or oil before adding them to the stock.

Variations

• Vegan Adaptation: Easily make this soup vegan by using plant-based cream-style corn and vegetable stock.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: If you like a little heat, add a pinch of chili flakes along with the white pepper. My friend, Priya, loves adding a dash of cayenne pepper!
• Quick Weeknight Version: Short on time? Use frozen mixed vegetables instead of chopping fresh ones. Just add them directly to the stock and cook until tender.

Serving Suggestions

This soup is wonderful on its own, but it also pairs beautifully with:

• Crusty bread for dipping
• A side salad
• Grilled cheese sandwiches (a classic!)

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It might thicken upon standing, so you may need to add a splash of stock or water when reheating.

FAQs

1. Can I use frozen sweet corn kernels instead of boiled?

Yes, absolutely! Just add them directly to the pot with the other vegetables and cook until tender.

2. What is cream-style sweet corn, and where can I find it?

Cream-style sweet corn is essentially sweet corn that has been blended with some of its cooking liquid, resulting in a creamy consistency. You can find it in the canned vegetable aisle of most supermarkets.

3. Can I adjust the sweetness level of the soup?

Definitely! Start with the 0.75 tbsp of sugar and then add more, a little at a time, until you reach your desired sweetness.

4. Is it possible to make this soup without cornflour? What can I use as a substitute?

Yes, you can! Arrowroot powder is a great substitute for cornflour. Use the same amount (2.5 tbsp) mixed with water to create a slurry.

5. Can this soup be blended for a smoother consistency?

Yes, you can! Once the soup has finished cooking, carefully transfer it to a blender and blend until smooth. Be careful when blending hot liquids!