This Sweet Corn Veg Soup is a warm, comforting dish that makes a perfect starter for any Indo-Chinese meal. It’s easy to prepare, filled with vibrant vegetables, and has a naturally sweet corn flavor that pairs beautifully with subtle seasonings.
Among the most popular Indo-Chinese soups—like Hot and Sour and Manchow—this one stands out for its gentle taste and smooth texture. You’ll commonly spot it on restaurant menus, and for good reason! It appeals to all ages and isn’t too spicy, making it a great option for kids and adults alike. Personally, I gravitate towards this sweet corn soup whenever we dine out, while my husband enjoys the more tangy and spicy hot and sour soup.
This homemade Sweet corn veg soup version brings out the delicate sweetness of corn, blended with tender vegetables like carrots, beans, and cauliflower. Instead of using canned cream-style corn, which is typically found in restaurants, I’ve made a fresh version by pureeing some boiled sweet corn kernels while leaving a few whole for added texture. This keeps the soup fresh, preservative-free, and more wholesome.
Since I used American sweet corn, which is naturally quite sweet, I didn’t find it necessary to add any extra sugar. However, if your corn isn’t as sweet, feel free to adjust by adding a pinch of sugar to balance the flavors.
This Sweet corn veg soup turns out lightly creamy, soothing, and easy on the stomach, yet rich enough to satisfy. And the best part? The taste closely matches what you’d find in a restaurant, without needing any packaged ingredients.
Ingredients:
- 2 small Corn Cobs (boiled): Boil the corn cobs until tender, allow them to cool slightly, then carefully remove the kernels using a knife. Reserve ¼ cup of whole kernels for texture and blend the remaining kernels into a smooth puree (yields about ⅔ cup). This fresh corn puree gives the soup a natural sweetness and slight creaminess without using canned corn.
- 1½ teaspoons Cornflour (Cornstarch): Combine it with 2 tablespoons of water and stir until you get a lump-free, smooth mixture. This helps thicken the soup while keeping the texture light and velvety.
- 1 tablespoon Oil: Use any neutral oil like sunflower or canola. This forms the base for sautéing the aromatics and vegetables.
- 2 teaspoons Celery, finely chopped: Adds a subtle earthy note and a light crunch—optional but highly recommended for that classic Indo-Chinese soup flavor.
- 1 teaspoon Ginger, finely chopped: Provides a mild, warming flavor and aids digestion.
- 1 teaspoon Garlic, finely chopped: Adds a rich, savory flavor to the soup and complements the warmth of ginger perfectly.
- 2–3 tablespoons Carrots, finely chopped: Adds color, mild sweetness, and nutrients to the soup.
- 2 to 3 tablespoons Green Beans, finely chopped: Offers texture and a fresh bite to each spoonful.
- 2–3 tablespoons Cauliflower (Gobi), finely chopped: Blends well with other vegetables and absorbs the flavors of the soup base.
- 1½ cups Vegetable Stock or Water: Use homemade stock for a richer taste or water for a lighter version.
- Salt to taste: Modify the amount based on your taste and how salty your vegetable stock already is.
- ¼ teaspoon Black Pepper Powder: Adds gentle heat; adjust to taste.
- ½ teaspoon White Vinegar: Gives a mild tang that brightens the soup.
- Optional for Serving: Extra corn kernels, chili vinegar, or soy sauce on the side.
How to make a sweet corn veg soup recipe:
1) Cook the Corn Cobs
Place the corn cobs into a pressure cooker and pour in enough water to fully cover them. If using a compact pressure cooker, simply cut the corn cobs in half so they fit comfortably inside. Cook on medium heat for 1–2 whistles. Alternatively, you can steam them in a steamer until tender.
2) Cool and Drain
Once cooked, carefully drain the hot water and set the corn aside to cool until it’s safe to handle.
3) Remove the Corn Kernels
Carefully slice down the sides of the cob with a sharp knife to loosen and collect the corn kernels. It’s a quick and simple way to separate them while keeping their shape.
4) Repeat for All Cobs
Repeat this step with the rest of the corn cobs until all the kernels have been separated.
5) Make Corn Puree
Reserve ¼ cup of corn kernels to add later for extra texture in the soup. Blend the remaining kernels into a smooth puree using a blender or mixer. You should get approximately ⅔ cup of thick corn puree.
6) Prepare Cornstarch Slurry
Mix the cornstarch with 2 tablespoons of water in a small bowl, stirring until fully dissolved. Stir well to ensure there are no lumps. Keep it aside for later use.
7) Sauté Aromatics
Warm the oil in a deep pan over medium heat. Once the oil is heated, toss in the finely chopped celery, ginger, and garlic.
8) Cook Until Fragrant
Cook for a minute or so until the sharp smell of ginger and garlic mellows and the mixture turns fragrant.
9) Add Chopped Vegetables
Stir in the chopped carrots, green beans, and cauliflower.
10) Sauté the Veggies
Cook the vegetables for 3–4 minutes, stirring occasionally, until they begin to soften but still retain a bit of crunch.
11) Add Liquid Base
Pour in the vegetable broth or water. While both work well, using broth adds deeper flavor to the soup.
12) Bring to a Boil
Give everything a good stir, then let the mixture come to a gentle boil over medium-high heat.
13) Add Corn Puree
Once boiling, reduce the heat slightly and add the prepared corn puree into the soup base.
14) Mix Thoroughly
Stir well so the puree blends evenly into the liquid, creating a creamy consistency.
15) Season the Soup
Season with salt and black pepper to suit your taste, keeping in mind how salty your broth already is.
16) Simmer the Soup
Let the soup simmer for 2–3 minutes to allow all the flavors to combine.
17) Add Cornstarch Slurry
Now pour in the cornstarch slurry you prepared earlier. Stir continuously while adding to avoid lumps.
18) Let It Thicken
Simmer the soup for another 4–5 minutes, or until it slightly thickens and reaches a smooth, velvety consistency.
19) Add Reserved Corn Kernels
Stir in the saved corn kernels to enhance the soup’s texture and infuse it with natural sweetness. They add a nice bite and texture contrast.
20) Finish with Vinegar
Lastly, stir in the white vinegar. This adds a mild tang and balances the sweetness of the corn perfectly. Mix well and turn off the heat.
Expert Tips for the Best Sweet Corn Soup
- Use Fresh Corn When Possible: Using fresh corn enhances the soup’s flavor and brings out its naturally sweet taste. If using frozen or canned corn, make sure to rinse and adjust the sugar if needed.
- Blend Part of the Corn: Blending a portion of the cooked corn results in a smooth, creamy texture—no need for dairy or store-bought creamed corn.
- Don’t Skip the Veggies: Carrots, beans, and cauliflower add texture, color, and nutrition. Cut them finely so they cook quickly and blend seamlessly into the soup.
- Add Cornstarch Slowly: Mix the cornstarch with water before adding it in. Stir continuously while pouring to avoid lumps and get a smooth consistency.
- Taste Before Adding Sugar: If your corn isn’t naturally sweet, add a small pinch of sugar at the end. Fresh American sweet corn often needs no additional sweetness.
- Vinegar for Balance: A splash of white vinegar balances the sweetness with a gentle tang. Don’t skip this final touch—it lifts the flavors beautifully.
Serving Suggestions For Sweet Corn Veg Soup:
- As a Starter: Serve this warm, mildly Sweet corn veg soup as an appetizing first course to an Indo-Chinese meal. It complements Indo-Chinese mains such as vegetable fried rice, Hakka noodles, Gobi Manchurian, or spicy chili paneer beautifully. Its light texture and mellow flavor set the tone for spicier dishes to follow.
- With Flavorful Toppings: Set up a mini topping bar to let everyone customize their bowl. Offer condiments like soy sauce for saltiness, chili vinegar for heat and tang, and chopped spring onions for a fresh, crunchy bite. A dash of white pepper or a drizzle of sesame oil can also elevate the flavor profile.
- With Breadsticks or Toast: Looking for a light meal? Pair your Sweet corn veg soup with crispy garlic bread, cheese toast, or herbed breadsticks. The crunchy texture of the bread contrasts beautifully with the smooth soup, making it more filling and satisfying.
- In an Elegant Soup Bowl: To recreate a restaurant-style look, pour the soup into elegant bowls and finish with a topping of corn kernels, a pinch of crushed pepper, and chopped fresh herbs. You can even top it with a swirl of chili oil or a few microgreens for a gourmet touch.
Variations to Try
- Spicy Version: Craving a bit of heat? Add finely chopped green chilies while sautéing the aromatics, or stir in a dash of red chili sauce just before serving. This gives the soup a bold, spicy twist without overpowering the sweet corn flavor.
- Vegan Friendly: This Sweet corn veg soup is naturally vegan when made with oil instead of butter. Stick to plant-based options for the broth and avoid any dairy-based garnishes. It’s hearty, creamy, and delicious without needing animal products.
- Add Protein: Make your Sweet corn veg soup more satisfying by adding protein. Toss in some soft tofu cubes for a vegan protein boost, or mix in shredded boiled chicken for a non-vegetarian version. They take on the taste of the broth wonderfully and make the soup more filling and wholesome.
- Thicker Consistency: Prefer a more velvety soup? Simply increase the amount of corn puree or stir in a little extra cornstarch slurry to achieve a thicker, creamier consistency. Simmer gently until it reaches the desired thickness.
- No Vegetable Broth? No Problem: If broth isn’t available, you can simply use water as a base instead. To enhance flavor, add a pinch of mixed dried herbs, a splash of soy sauce, or a vegetable bouillon cube. These quick additions ensure your soup still tastes rich and flavorful