Sweet Corn Vegetable Soup Recipe

by Rachna
sweet corn vegetable soup

Corn is in season and this recipe uses fresh corn on the cob along with other veggies for a lipsmacking yet light sweet corn vegetable soup. My kids love it. And even though I made a very big batch, they lapped it up. This is not the Indo-Chinese sweet corn soup that you get in many Indo-Chinese places but a warm and hearty sweet corn vegetable soup that you can relish in the rainy season or during winter.

sweet corn vegetable soup

Here is my recipe of sweet corn vegetable soup

4 Hearty serves

Ingredients:

2 cup fresh corn (you can use frozen as well)

1.5 cups mixed vegetables

1 tbsp. butter

1 tbsp. ginger-garlic minced

1 tbsp. fresh pepper powder

1 teaspoon fresh turmeric or ¼ tsp. turmeric powder

salt to taste

1 maggi vegetable seasoning cube

2.5 cups water

1 cup milk

Recipe:

Heat butter in a pan and lightly saute minced ginger and garlic for about 1 minute.

Now add finely chopped mixed vegetables. I used zucchini, carrot and tender green beans. Saute for a couple of minutes.

Add 2.5 cups of water along with maggi vegetable seasoning cube (crushed) and fresh turmeric or turmeric powder. Add shelled or thawed corn.

Bring to a boil and cook till the vegetables are well cooked.

Cool down and blend half of the vegetables. I leave the other half chunky. If you want your soup to be completely smooth then blend it completely.

Now bring it back to the boil after adding 1 cup of milk. Add salt and pepper powder.

Taste and adjust seasoning. Your sweet corn vegetable soup is ready to serve. Have it hot with toasted bread on the side or you can make a meal by having with the protein of your choice.

Pro Tips:

This is a thick and filling soup made with only vegetables.

If you like your soup to be thicker, you can add half boiled and mashed potato to thicken it.

You can use any combination of veggies that you like. Add broccoli, cabbage, capscicum etc. as per taste or availability.

The addition of pepper and fresh turmeric makes this soup good for immunity and minor coughs and colds.

Adding more sweet corn gives a subtle sweetness to the taste of the soup making it delicious.

If you don’t have Maggi seasoning cube, you can use any vegetable stock cube or 1 tsp. of garam masala.

Hope you make this soup and enjoy it. Let me know how it turns out.

sweet corn vegetable soup
sweet corn vegetable soup

Sweet corn vegetable soup

Rachna Parmar
This is a delicious and hearty sweet corn vegetable soup that is comforting especially during rainy season and winter. It is an easy recipe to make.
5 from 2 votes
Prep Time 15 mins
Cook Time 4 mins
Total Time 19 mins
Course Soup
Cuisine Indian | Continental
Servings 4 people
Calories 174 kcal
people

Ingredients
  

  • 2 cup fresh corn you can use frozen as well
  • 1.5 cups mixed vegetables
  • 1 tbsp. butter
  • 1 tbsp. ginger-garlic minced
  • 1 tbsp. fresh pepper powder
  • 1 teaspoon fresh turmeric or ¼ tsp. turmeric powder
  • salt to taste
  • 1 maggi vegetable seasoning cube
  • 2.5 cups water
  • 1 cup milk

Instructions
 

  • Heat butter in a pan and lightly saute minced ginger and garlic for about 1 minute.
  • Now add finely chopped mixed vegetables. I used zucchini, carrot and tender green beans. Saute for a couple of minutes.
  • Add 2.5 cups of water along with maggi vegetable seasoning cube (crushed) and fresh turmeric or turmeric powder. Add shelled or thawed corn.
  • Bring to a boil and cook till the vegetables are well cooked.
  • Cool down and blend half of the vegetables. I leave the other half chunky. If you want your soup to be completely smooth then blend it completely.
  • Now bring it back to the boil after adding 1 cup of milk. Add salt and pepper powder.
  • Taste and adjust seasoning. Your sweet corn vegetable soup is ready to serve. Have it hot with toasted bread on the side or you can make a meal by having with the protein of your choice.

Notes

This is a thick and filling soup made with only vegetables. If you like your soup to be thicker, you can add half boiled and mashed potato to thicken it.
You can use any combination of veggies that you like. Add broccoli, cabbage, peppers etc. as per taste or availability.
The addition of pepper and fresh turmeric makes this soup good for immunity and minor coughs and colds.
Adding more sweet corn gives a subtle sweetness to the taste of the soup making it delicious.
If you don’t have Maggi seasoning cube, you can use any vegetable stock cube or 1 tsp. of garam masala.

Nutrition

Nutrition Facts
Sweet corn vegetable soup
Amount Per Serving
Calories 174 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 14mg5%
Sodium 169mg7%
Potassium 448mg13%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 7g8%
Protein 6g12%
Vitamin A 3795IU76%
Vitamin C 12mg15%
Calcium 91mg9%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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5 comments

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5 comments

Shailaja Vishwanath -

I like the idea of blending half of it and leaving the rest chunky! It’s how I like my soups too , although I do like those clear soups too, once in a while.

Big fan of sweet corn in all its forms. It’s one of the tastiest things to eat 🙂

Reply
Obsessivemom -

Sounds good. And I have two cobs of corn with me. Will certainly try it.

Reply
Shalini R -

I too love sweet corn and this is my go-to comfort food during winters. Maybe, the chicken version though. 🙂 I will try your recipe next time.

Reply
Soumya -

Instead of using potatoes, try using a handful of boiled lentils (toor ya masoor) to make a soup think and creamy, I just love that!

Sweetcorn is a staple at home as the husband just loves it! We make this soup pretty often at home and we love the warmth it provides.

Reply
Rajlakshmi -

This looks appetizing. I can’t wait to prepare this and enjoy its rich flavors.

Reply

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