As a kid, I never remember my mom making fancy soups at home, she would make a chicken soup, especially when we get a cold, and then an Indian version of tomato soup. So, our choice whenever we went to restaurants was to order soups. Made the dinner seem extra special. 🙂 And, for me, it was always sweet corn vegetable soup. It was my favorite Chinese soup. I don’t see it here in Chinese restaurants, but it would be a quintessential offering in Indo chinese restaurants.
For this month’s edition of CBB, Radhika has picked ‘Chinese cuisine’, and as soon as I saw that, I knew I had to try and make my favoirte Sweet corn vegetable soup. I landed on the recipe for this soup at ‘Show me the Curry’ website, which I had bookmarke a very long time ago, and had even bought a can of cream style corn, with the hope of making this. I am glad this event was a poke in the back for having me try this delicious recipe.
1 tbsp oil
1/2 cup onion, chopped super fine
1 tbsp garlic, chopped
1 tbsp ginger, julienned
1/3 cup each, finely chopped cabbage, carrots, green beans, cauliflower
1 can cream style corn
3 cups vegetable broth/chicken broth(I used bouillon cubes dissolved in water)
2 tsp corn starch + 1 tbsp water
1 tsp white pepper powder
4 scallions, green parts only
Heat oil in a pan over medium heat. Add ginger and garlic and saute until infusing the oil, but not browned. Add onions and saute followed by the veggies. Saute for a couple of minutes. Add the corn and the broth. Let this come to a boil. Lower the heat, simmer for about 2 minutes. Meanwhile dissolve the corn starch in the tbsp of water. Add this to the soup, stirring continously. Slice the scallions on a bias, stir this into the soup, along with salt and pepper to taste. Serve hot!
Verdict: I haven’t added any sugar in this soup, but the inherent sweetness in the corn, gave it a sweet creamy taste, just like in the restaurants. Full of veggie goodness, this was not only tasty but a breeze to make too.
Also sending this to: Souper Sundays @ Kahakai Kitchen.Pin It