As the winter season begins, I crave warm soups. The best thing about soups is that they gather easily and there is no rule per se what can be added and what cannot be added into a soup! The leftover vegetables make the best soup, in my opinion. This sweet corn soup was also made sort of to use up leftover veggies- spring onions, green beans, carrots, and frozen corn! Such a simple yet creamy soup that gathers in just 15 minutes. No much prepping or elaborate cooking! Perfect for a quick meal or a starter, this sweet corn soup with carrots is easy to make and great for chilly days. Even picky eaters won’t say No to this amazing soup. Find More Easy Veg Soups from my blog: Lemon Coriander Soup, Red Lentil Sweet Potato Soup, Tomato Rice Soup, Mushroom and Spinach Soup, Creamy Vegan Tomato Soup.
Ingredients
Frozen corn kernels: I had leftover frozen corn kernels. You may use fresh as well. I had ground 2 tablespoon corn with water to make a puree and used it to make the soup creamy. Green Beans and Carrots- Add color and texture to the soup. Onion: I have used spring onions. Ginger Garlic: Highly recommend using fresh ginger and garlic for the best flavor. Corn starch: Make a quick corn starch slurry to make soup creamy (optional) Salt and black pepper Green chili- Optional
How To make Sweet Corn Soup
Step 1. Prep Veggies and Sauté Onion and Garlic Heat a little olive oil in a pan over medium heat. Add green chili, grated garlic, and grated ginger. After one minute, add chopped green onions and sauté for 2-3 minutes until they are soft and fragrant. Step 2. Add green beans and carrots Add chopped green beans and carrots. Cover with a lid. Add salt and black pepper after 2-3 min for faster cooking. Step 3. Add Frozen Corns While the carrots are being cooked, take 1 tablespoon of corn and blend them with water to make a paste. Add the frozen corn kernels and the corn paste and cook on a slow flame for 3-4 min. Add water and boil for 2 min on a slow flame. In the meantime, add 1 tablespoon water slowly to cornstarch and mix well. Step 3. Add Cornstarch slurry Add cornstarch slurry to the soup. The soup will slowly start thickening up. Cook for another 2-3 minutes.
Step 4. Serve It Serve your delicious sweet corn soup!
Expert Tips
Store the leftovers in airtight container with a lid in the refrigerator for about 2-3 days. The soup will thicken when kept at room temperature. Add water while heating to serve again and adjust the consistency. If you skip cornstarch, the soup would still be creamy but not very thick.
More Easy Soups
Roasted Garlic Tomato Soup With Basil- Vegan Homemade Healthy Beet Recipes- Veg/ Vegan, Easy & Creative Mushroom Soup Without Cream {Healthy & Vegetarian} Low-Calorie Beetroot Soup {Vegetarian & Healthy} Easy Thai Vegetable Soup with Coconut Milk 15+ Healthy Low Cal Vegetarian Soups
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