Sweet Corn Soup
This Sweet Corn Soup recipe is easy and delicious. Made with simple, easy to find ingredients this flavorful soup is ready in under 30 minutes!
Servings: 4 people
Ingredients
- 1 can Cream Style Corn
- 1 tablespoon Oil
- 1 teaspoon Minced Garlic
- 1 teaspoon Grated Ginger
- 1 White Onion finely chopped
- ¼ cup Celery chopped
- ¼ cup Peas frozen
- 1 Carrot diced (about ¼ cup)
- ¼ cup Thinly sliced Green Beans
- ½ cup Finely chopped Cauliflower about ¼ head of a cauliflower
- Salt and black pepper– to taste
- 2 cups Vegetable Broth
- ½ cup Water to adjust consistency
For toppings/garnish
- 2 Green Onions green parts thinly sliced for garnish
- 2 green chilies thinly sliced and mixed in 2 tablespoon white vinegar with a pinch of salt
- Soy sauce
Instructions
- Set a dutch oven or stock pot on medium high heat and add oil into it.
- Add ginger and garlic, allow it to cook a little bit, without browning and then add in the chopped onions with a pinch of salt.
- Stir around for 30 seconds and then add chopped celery followed by peas, carrots, green beans, and cauliflower.
- Sauté everything together for a minute or two. Add the canned cream style corn and season with salt and pepper.
- Mix well and then add the broth. Stir around and get a feel about the consistency of the soup you like. It is going to cook down a bit and thicken. Add water accordingly (I normally end up adding half a cup).
- Bring the soup to a boil, lower the heat and let it simmer, covered, for about 10 minutes.
- Check and adjust seasoning and serve hot garnished with sliced green onions and your choice of chili vinegar and soy sauce.
Notes
If using fresh corn, take two ears of corn, slice off the kernels, grind kernels from one cob and leave the kernels of the other one whole. You will have to cook the soup for 15-20 minutes after the first boil, if using fresh corn.