Sweet Corn Vegetable Soup
A healthy and delicious Chinese corn soup
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Beverages /drinks, Main Course, snacks/starters
Cuisine: Chinese Cuisine
Keyword: chinese, soup, sweet corn soup, sweet corn vegetable soup
Servings: 4 Person
Calories: 77kcal
Author: Anjana Chaturvedi
- 1/2 cup French beans finely chopped
- 1/2 cup Carrot / Gajar finely chopped
- 1/2 cup Cauliflower /phool gobhi
- 2.5 tbsp Green Peas / Hari Matar blanched
- 3 tbsp Corn Kernels / Makai Dana
- 1 tin Cream style corn
- 1.5 tsp Sugar / Chini
- 1.5 tsp White vinegar /sirka
- 1/3 tsp Pepper Powder / Kali Mirch
- 5 cup Water / Paani
- 2.5 tbsp Corn Flour
- 1 tbsp Butter, Unsalted / Makkhan
In a heavy bottom pan add butter and add the chopped vegetables and saute for a minute.
Add water and boil for 2-3 minutes
Then add cream style corn ,salt and pepper powder.
Let it boil for 3 minute on medium heat.
Mix the corn flour in 1/3 cup of water and stir well
Add this corn flour slurry in the boiling soup and mix well.
Let it cook on medium heat till the soup thickens.
Switch off the flame and add vinegar and some chopped parsley or fresh coriander and mix.
Serve hot ,can add some corn niblets on top as a garnish.
Note-
- Can also add some soya sauce,chili sauce and ketchup with vinegar.
- If you don't have cream style corn at home then you can grind corn kernels with little water and milk and use instead of cream style corn.
Calories: 77kcal | Carbohydrates: 11g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 77mg | Potassium: 170mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2933IU | Vitamin C: 13mg | Calcium: 32mg | Iron: 0.5mg