This is a delicious and hearty sweet corn vegetable soup that is comforting especially during rainy season and winter. It is an easy recipe to make.
Cuisine Indian | Continental
Keyword sweet corn vegetable soup
recipe sweet corn vegetable soup
Prep Time 15minutes
Cook Time 4minutes
Total Time 19minutes
Author Rachna Parmar
2cupfresh cornyou can use frozen as well
1tbsp.fresh pepper powder
1teaspoonfresh turmeric or ¼ tsp. turmeric powder
salt to taste
1maggi vegetable seasoning cube
Heat butter in a pan and lightly saute minced ginger and garlic for about 1 minute.
Now add finely chopped mixed vegetables. I used zucchini, carrot and tender green beans. Saute for a couple of minutes.
Add 2.5 cups of water along with maggi vegetable seasoning cube (crushed) and fresh turmeric or turmeric powder. Add shelled or thawed corn.
Bring to a boil and cook till the vegetables are well cooked.
Cool down and blend half of the vegetables. I leave the other half chunky. If you want your soup to be completely smooth then blend it completely.
Now bring it back to the boil after adding 1 cup of milk. Add salt and pepper powder.
Taste and adjust seasoning. Your sweet corn vegetable soup is ready to serve. Have it hot with toasted bread on the side or you can make a meal by having with the protein of your choice.
This is a thick and filling soup made with only vegetables. If you like your soup to be thicker, you can add half boiled and mashed potato to thicken it.You can use any combination of veggies that you like. Add broccoli, cabbage, peppers etc. as per taste or availability.The addition of pepper and fresh turmeric makes this soup good for immunity and minor coughs and colds.Adding more sweet corn gives a subtle sweetness to the taste of the soup making it delicious.If you don’t have Maggi seasoning cube, you can use any vegetable stock cube or 1 tsp. of garam masala.