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Just adding two scoops of corn flour soup became unclear and veggies are hidden. But my son loved it, had one bowl and surprisingly asked for some more. These days I am in love with soups.
You can also serve this to a baby over 8 months just skip the ginger garlic pepper in the recipe. Puree the veggies with some soup and serve. You can also add some shredded chicken to the soup.
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Finally, instead of making sweet corn paste you can use canned creamed corn to make sweet corn soup recipe tastier. Ladle equal amounts of soup into individual bowls. Top with fried noodles and the green parts of chopped spring onions. Simmer all the vegetables in 4-6 cups of water. Transfer to serving bowls and you can add a bit of vinegar & chilli sauce for restaurant flavors. Serve sweet corn soup hot or warm.
The soup will thicken further upon cooling. You can even add some cooked noodles to this to make sweet corn soupy noodles. This step is optional and you may simply skip using oil in this recipe & start with boiling the vegetables, ginger and garlic.
sweet corn soup recipe | sweet corn veg soup | chinese sweet corn soup
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
Alternately you may use a small potato as shown in the recipe 2 stepwise pics. The soup will be runny but still tastes good. Add 3-4 cups of water or vegetable stock. Boil it until veggies are half cooked and water reduced a bit. I always make this soup with fresh corn cobs. But you can use fresh or frozen corn kernels.
How to Make Restaurant-Style Sweet Corn Vegetable Soup
This super flavorful umami tasting soup is served with crispy fried noodles. Doesn’t that sound addictive? It is one of the most loved soups by the kids and youth in India. If you taste this once you are sure to agree – it’s fabulous!
The measurements for the slurry are given below in the recipe card. It's important to add the cornflour to cold water, and ensure that there are no lumps in it before adding it to the soup. Within a few seconds of adding it to the soup, you'll see the soup thickening up. You know that corn flour is cooked when the soup becomes translucent. Heat a large Dutch oven over medium-high heat. Add the olive oil, then carrots, celery, onion and sweet potato.
What Ingredients to use in your soup
To get the remaining juices, use the blunt side of the knife to scrape down the corn cobs. Neglecting this last step will mean missing out on a lot of each piece's flavor. You can tell when corn is cooked perfectly by the color, taste and smell. As corn cooks, it will become more yellow in color and the kernels will become firmer yet tender. You can also taste the corn to check if it’s done.
Do try it at home and share your experience with us. Now prepare a corn flour slurry by mixing 1 tsp corn flour in ¼ cup water. Pour 4 cups of water or vegetable stock and bring to a rolling boil. Add 1½ to 2 tablespoons of oil to a wok and heat it on high heat.
Normally while making sweet corn soup we add vegetable stock. However here we are boiling all the vegetables first that will create a vegetable stock. So instead of using boiled vegetables we are boiling the vegetables and creating our own vegetable stock. Mix sweet corn soup well and cook on a medium flame for another 4 minutes, while stirring occasionally.
This is the consistency I turn off. Pour 3½ cups water and mix well. If you prefer thicker soup cut down the water to 3 cups.
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