Sweet Corn & Potato Soup Recipe – Quick Indian-Style Pressure Cooker Soup

Last Updated on 4 months by Neha Deshmukh

Sweet Corn & Potato Soup Recipe – Quick Indian-Style Pressure Cooker Soup

Introduction

Okay, let’s be real – sometimes you just need a cozy bowl of soup, right? Especially on those slightly chilly evenings, or when you’re feeling a little under the weather. This Sweet Corn & Potato Soup is my go-to for exactly those moments. It’s quick, comforting, and packed with flavour. I first made this when my little nephew was sick, and it became an instant hit! It’s become a family favourite, and I’m so excited to share it with you. Plus, it’s made in the pressure cooker, which means less time in the kitchen and more time enjoying it.

Why You’ll Love This Recipe

This isn’t just any sweet corn soup. It’s a little bit special because of the Indian spice blend. It’s creamy, subtly spiced, and incredibly easy to make. Seriously, if you’re looking for a comforting, flavourful soup that comes together in under 30 minutes, this is it! It’s perfect for a light lunch, a starter, or even a quick dinner.

Ingredients

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

• 1 tbsp olive oil
• 4 garlic cloves, minced
• 1 small onion, chopped
• 1 small potato, diced
• 380 gm canned sweet corn (about 1 ½ cups)
• 1 tbsp paprika powder
• 1 tsp cumin powder
• 0.25 tsp turmeric powder
• Salt and pepper to taste
• 1 vegetable stock cube
• 2-4 cups water (adjust to desired consistency)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Olive Oil Varieties: I usually use extra virgin olive oil for the flavour, but any olive oil will work just fine.
• The Significance of Paprika in Indian Cooking: Paprika isn’t traditionally an Indian spice, but it adds a lovely colour and a subtle smoky sweetness that complements the other spices beautifully. It’s a little trick I picked up from my aunt!
• Understanding Cumin and Turmeric – Flavor & Health Benefits: Cumin and turmeric are staples in Indian kitchens for a reason. They add warmth, depth, and a beautiful golden hue. Plus, they’re both incredibly good for you! Turmeric, especially, is known for its anti-inflammatory properties.
• Regional Variations in Vegetable Stock Cubes: Vegetable stock cubes can vary quite a bit in salt content. Start with one and taste as you go – you can always add more! I prefer the ones with a slightly less salty flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in your pressure cooker over medium heat. Add the minced garlic, chopped onion, and diced potato with a pinch of salt. Sauté for about 5 minutes, until the onions are translucent and the potatoes are slightly softened.
2. Now, add the sweet corn, paprika powder, cumin powder, turmeric powder, salt, pepper, and vegetable stock cube. Pour in 2 cups of water to start. Give everything a good mix to make sure the spices are well combined.
3. Close the pressure cooker lid and cook on high heat for 3 whistles. Once the whistles sound, let the pressure release naturally. Don’t try to force it open!
4. Carefully open the pressure cooker (remember, hot steam!). Using a hand blender, blend the soup until you reach your desired consistency. I like mine a little chunky, but you can make it completely smooth if you prefer.
5. Give it one final taste and adjust the seasoning if needed. Garnish with fresh coriander leaves before serving.

Expert Tips

A few little things I’ve learned over the years:

• Don’t skip the sautéing step! It really helps to develop the flavours.
• If you’re using a different type of pressure cooker, adjust the cooking time accordingly.
• Taste as you go! Spices can vary in strength, so it’s always best to adjust to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your vegetable stock cube to ensure it doesn’t contain any animal products.
• Gluten-Free Confirmation: This recipe is also naturally gluten-free.
• Adjusting the Spice Level: If you like a little more heat, add a pinch of cayenne pepper or a finely chopped green chilli along with the other spices. My friend, Priya, loves to add a dash of chilli flakes too!
• Festival Adaptations (e.g., Navratri-friendly): During Navratri, you can skip the potato and increase the amount of sweet corn for a completely fruit and vegetable-based soup.

Serving Suggestions

This soup is delicious on its own, but here are a few ideas for serving it:

• Serve with a side of crusty bread for dipping.
• A swirl of coconut milk or a dollop of vegan yogurt adds extra creaminess.
• A sprinkle of toasted pumpkin seeds adds a nice crunch.

Storage Instructions

Leftovers? Yes, please!

• Store the soup in an airtight container in the refrigerator for up to 3 days.
• You can also freeze it for up to 2 months. Just thaw it completely before reheating.

FAQs

Got questions? I’ve got answers!

• Is this soup suitable for babies or toddlers? Yes, it is! Just make sure to blend it very smoothly and omit the salt and pepper.
• Can I use frozen sweet corn instead of canned? Absolutely! Use about 1 ½ cups of frozen sweet corn. You might need to add a little more water.
• What if I don’t have a pressure cooker? Can I make this in a pot? Yes, you can! Sauté the vegetables as instructed, then add the remaining ingredients and simmer for about 20-25 minutes, or until the potatoes are tender.
• How can I make this soup creamier without using dairy? A handful of soaked cashews (soaked for at least 30 minutes) blended into the soup will make it wonderfully creamy.
• Can I add other vegetables to this soup, like carrots or peas? Definitely! Feel free to add about ½ cup of diced carrots or peas along with the potatoes.