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!
Servings: 4
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)!
