Sweet Corn Vegetable Soup

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.

Ingredients:
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

Method:
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.

Also sending to ‘Bookmarked recipes’, an event originally started by Ruth, of Ruth’s Kitchen Experiments, hosted by Jacqueline at Tinned Tomatoes.

Related posts:

1. Chipotle Corn Tomato Soup
2. Curried Vegetable Barley soup
3. Sweet Corn and Blueberry Pancakes
4. Corn Chowder
5. Corn n Cream Pualo