Name: Sweet Corn Veg Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Sweet Corn Kernels, boiled, divided (half blended); 2 tbsp Carrot, finely chopped; 2 tbsp Green Beans, finely chopped; 2 tbsp Spring Onion Whites, finely chopped; 1 tbsp Spring Onion Greens, for garnish; 3 cup Water, or vegetable stock; ½ tsp Ground White Pepper, or black pepper; ½ tsp Sugar; ¾ tsp Salt, to taste; 1½ tbsp Corn Flour, mixed with water for slurry; 1 tsp Cooking Oil

25 mintotal

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: None

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Method

Take half of the boiled sweet corn kernels and blend them into a coarse paste with a splash of water. Keep the other half whole.
Heat the oil in a pan on medium heat. Add the spring onion whites and sauté for 1 minute until soft.
1 min
Add the finely chopped carrots and french beans. Sauté for another minute.
Add the corn paste and the whole corn kernels. Mix well.
Pour in the water (or stock). Add the salt, sugar, and white pepper powder. Bring the mixture to a boil.
Let it boil gently for 5-6 minutes so the vegetables cook but remain slightly crunchy.
5–6 min
Stir the cornflour slurry and gradually pour it into the boiling soup while stirring continuously to prevent lumps.
Boil for 2-3 more minutes until the soup becomes thick and glossy.
Turn off the heat, garnish with the spring onion greens, and serve hot.

How to tell it's done

The soup should be thick, smooth, and silky with juicy pops of whole corn kernels.

Getting it right

Tip

Blending half of the corn creates a natural, creamy 'cream-style' base without needing dairy. White pepper is preferred to maintain the soup's clean yellow color.

What to serve it with

Serve hot as a light, comforting appetizer. Kids love it paired with cheese garlic bread.

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