Sweet & Spicy Corn Soup
Sweet & Spicy Corn Soup, loaded with fresh corn and bunch of other veggies along with asian flavors, making it super comforting plant-based soup of the season!
Sweet corn soup is one of the very commonly made Indo-Chinese soups in India. I somewhat like sweet corn soup, however I am a huge fan of that fresh chili garlicky ginger kick Indo-Chinese cuisine has!! So I would say this soup is my modified version of sweet corn soup.
This one pot/30 min meal is made with sweet corn, cauliflower, carrots, string beans, celery etc!! These veggies give this soup just perfect amount of crunch. The ginger, garlic and fresh hot red pepper give this soups that spicy kick I absolutely love. Fresh herbs like cilantro and scallions adds amazing flavors and freshness to this soup. I love adding tangy chili vinegar to this soup as an add on for that extra tanginess and spiciness!
Sweet & Spicy Corn Soup is naturally plant-based, dairy-free and gluten-free. This soups is surprisingly filling! I love making this soup during colder months for comfort and flavors! This soup gets served in my house very often during winter time. I guarantee once you make it, you will end up adding this to your weekly menu just like us!! This is one of those recipes that you can prep ahead by cutting all the veggies. Then it will be just matter of putting things together for quick meal!!
If you love Indo-Chinese soups like me, try my Manchow Soup and Hot & Sour Soup. They are just as good as this one! If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this deliciousness!
Happy & Healthy Eating!!
Sweet & Spicy Corn Soup
Ingredients
- 2 tbsp Oil
- 1½ tsp Grated Ginger
- 1½ tsp Minced Garlic
- 1 Fresh Hot Red Chili Pepper, finely chopped
- ¼ cup White part of Scallions, chopped
- ¼ cup Green part of Scallions, chopped
- ¼ cup Chopped Cilantro
- ¾ cup Chopped Carrots
- ¾ cup Chopped String Beans
- ½ cup Chopped Celery
- 1½ cup Finely chopped Cauliflower
- 2 cup Corn Kernel either fresh or frozen, I prefer fresh though!!
- 1¾ cup Corn Kernel to make paste either fresh or frozen, I prefer fresh though!! + ½ cup water
- 5 cup Low Sodium Vegetable Broth or Water
- 2 tbsp Rice Vinegar
- 1 tbsp Dark Soy Sauce
- 1 tbsp Sriracha Sauce
- 1 tsp Sugar
- 3 tsp Salt
- ½ tsp White Pepper Powder
- 3 tbsp Corn Starch
- 3 tbsp Water
Spicy Vinegar
- ¼ cup Rice Vinegar
- 1 Fresh Hot Red Chili Pepper, finely chopped
Instructions
- Heat 2 tbsp oil in a heavy bottom deep pot. I like using coated cast iron pots for soup!
- Once the oil is warm, add grated ginger, minced garlic, chopped fresh hot red chili pepper and chopped white part of scallions.
- Mix well and cook on medium heat for 2-3 minutes or until raw smell of garlic is gone, do not burn it.
- Add chopped cauliflower, carrots, string beans, celery and 2 cups of fresh/frozen corn kernel along with 1 tsp of salt.
- Mix well and cover it. Cook on medium/high heat for 3-5 minutes while stirring few times in between. Make sure the veggies do not burn. You want to cook them more than half way through so it still holds its crunch.
- Once veggies are cooked more than half way through, add vegetable broth or water, dark soy sauce, rice vinegar, sriracha sauce, 1 tsp of sugar, 2 tsp of salt and ½ tsp of white pepper powder.
- Blend 1¾ cup of corn kernel with ½ cup of water to make smooth paste. Add that to the pot and mix well.
- Mix well and bring it to boil. While it is simmering/boiling, mix 3 tbsp of corn starch with 3 tbsp of water to make a smooth corn starch slurry.
- While the soup is boiling, add corn starch slurry while stirring constantly to avoid any lumps.
- Simmer the soup for 2-3 minutes after adding the corn starch slurry.
- Garnish it with chopped green part of scallions and chopped cilantro.
- If you like more spicy and tangy soup, Drizzle some spicy vinegar (mixture of rice vinegar and finely chopped Fresh Hot Red Chili Pepper)!
