Sweet Corn Soup Recipe – Quick & Easy Indian Style

Last Updated on 2 months by Neha Deshmukh

Sweet Corn Soup Recipe – Quick & Easy Indian Style

Hey everyone! If you’re anything like me, sometimes you just need a warm, comforting bowl of soup. And this Sweet Corn Soup? It’s my go-to when I’m craving something light, flavorful, and super easy to make. I first made this when I was a student and wanted something quick and nourishing after a long day of classes – it’s been a family favourite ever since! It’s a little bit of Indian-inspired comfort in a bowl.

Why You’ll Love This Recipe

This isn’t your average sweet corn soup. We’re adding a touch of Indian flair with ginger, garlic, and a hint of spice. It’s ready in under 20 minutes, making it perfect for a weeknight meal or a cozy weekend lunch. Plus, it’s naturally vegetarian and easily adaptable to be vegan! Honestly, it’s a hug in a bowl.

Ingredients

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

• 1 cup sweet corn (about 150g)
• 2 tbsp water
• 3 tsp olive oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 4 tbsp spring onion, chopped (plus extra for garnish)
• 1 cup sweet corn (about 150g)
• 1 cup carrot, chopped (about 100g)
• 1 cup beans, chopped (about 100g)
• 3 cups water (720ml)
• Salt to taste (start with ½ tsp, about 2.5g)
• 1 tsp black pepper powder
• 1 tsp vinegar
• 1 tsp corn flour
• ½ cup water (120ml)

Ingredient Notes

Let’s talk ingredients! Using fresh sweet corn really makes a difference – the flavour is just so much sweeter. But don’t worry if you can’t find it, frozen works great too (see FAQs!).

Ginger and garlic are the backbone of so many Indian dishes, and this soup is no exception. They add a lovely warmth and depth of flavour. Don’t be shy with them!

And the best part? This soup comes together quickly. We’re not simmering for hours here. It’s perfect when you want a comforting meal without spending all day in the kitchen.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the olive oil in a kadai or a deep pan over medium heat. Add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant – you don’t want it to burn!
2. Now, add the chopped spring onions, sweet corn, carrots, and beans. Sauté for another 2 minutes, just to soften them slightly.
3. Take about ½ cup (120ml) of the sweet corn and blend it with ½ cup (120ml) of water until smooth. This is our secret ingredient for a creamy, flavourful base! Pour this paste back into the kadai and sauté for a minute.
4. Pour in the remaining 3 cups (720ml) of water, add salt to taste, and bring the soup to a boil. Once boiling, cover and simmer for about 15 minutes, or until the vegetables are tender.
5. While the soup simmers, mix the corn flour with the remaining ½ cup (120ml) of water to create a slurry. This will help thicken the soup beautifully.
6. Stir the corn flour slurry into the boiling soup and cook for another minute or two, until the soup reaches your desired consistency.
7. Finally, add the pepper and vinegar. Give it a good stir, and then taste and adjust the seasoning if needed.
8. Garnish with a generous sprinkle of chopped spring onions and serve hot!

Expert Tips

• Don’t overcook the vegetables! You want them to retain a little bit of crunch.
• If you like a smoother soup, you can blend it with an immersion blender after it’s cooked.
• Taste as you go! Adjust the salt, pepper, and vinegar to your liking.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your vinegar is vegan-friendly.
• Spice Level Adjustment: My friend, Priya, loves a little kick in her soup. Add a finely chopped green chili along with the ginger and garlic for a spicy twist.
• Regional Variations: If you’re in a coastal region, try adding a splash of coconut milk for a richer, creamier flavour. My grandmother used to make it this way, and it’s divine!
• Quick Weeknight Version: Short on time? Skip chopping the carrots and beans and just use frozen mixed vegetables. It won’t be quite as fresh, but it’ll still be delicious.

Serving Suggestions

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

• A side of crusty bread for dipping.
• A light salad.
• Some vegetable momos or spring rolls for a complete meal.

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 as it sits, so you may need to add a little water when reheating.

FAQs

• Is this soup suitable for babies/toddlers? Yes, it is! Just make sure to skip the pepper and vinegar, and blend the soup until it’s completely smooth.
• Can I use frozen sweet corn instead of fresh? Absolutely! About 1 ½ cups (200g) of frozen sweet corn will work perfectly.
• How can I make the soup creamier? Adding a tablespoon of cream or coconut milk will make it extra creamy. You can also blend a larger portion of the sweet corn.
• What is the best way to adjust the saltiness? Add salt a little at a time, tasting as you go. Remember, you can always add more, but you can’t take it away!
• Can I prepare this soup ahead of time? Yes, you can! Make the soup up to 2 days in advance and store it in the refrigerator. The flavours will actually develop even more overnight.