This Sweet Corn Soup is my healthier take on the Indo-Chinese soup that I grew up eating in India. Compared to the restaurant, this version packs in a lot more veggies while making it lighter with just a touch of arrowroot/corn starch. A must-have starter that is usually enjoyed with other Indian-Chinese favorites like Hakka Noodles, Chili Chicken, and Gobi Manchurian. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry What makes Sweet Corn Soup so crave-able comes down to technique and balance of flavors. The trick is to quickly sautee and pressure cook part of the corn with the aromatics and broth before giving it a 10-15 second wiz with the immersion blender. Adding the thinly sliced cabbage and carrots along with the rest of the corn later on keeps that welcome crunch. In comparison to the classic Creamy Corn Chowder, Sweet Corn Soup has no added milk, cream, or milk alternative. The flavors are clean and bright letting the sweet corn flavor shine! This soup is light, satisfying, and nutritious.
More Vegetarian Soup Recipes
Minestrone Soup Pasta Fagioli French Onion Soup Tomato and Beetroot Soup Lemon Coriander Soup
Recipe
You can pair Sweet corn soup with salads, sandwiches, or an assortment of bread to round out the meal. Try my Kale Salad with Cranberries and Almonds, Arugula Salad with Lemon Balsamic Dressing, Paneer Kathi Rolls, or Chicken Kathi Rolls. It can also be made ahead for quick lunches or dinners throughout the week:
Pressure cook and blend the soup. Add the cabbage, carrots, and extra corn when you are ready to serve so the veggies stay crunchy and fresh.
A perfect way to enjoy a filling, satisfying meal with those daily servings of veggies.
