Sweet Corn Vegetable Soup recipe,video recipe,how to make Sweet Corn Vegetable Soup recipe

sweet corn vegetable Indo-Chinese style Sweet Corn Vegetable Soup

Author Vahchef Servings 4 persons
Published March 10, 2008 Cooking Time (mins) 25
Main Ingredient Vegetables Preparation Time mins
    65.4 cals calories

sweet corn vegetable Indo-Chinese style

Ingredients of Sweet Corn Vegetable Soup

Ingredient Name Quantity Unit
salt   To Taste
rice wine or vinegar  1 Tablespoons
soya souce  1 Teaspoons
chilli vinger sause as needed   0
pepper pdr  1 Pinch
chopped vegetables  1/2 Cup
aji no moto  1 Pinch
cornfiour  1 Teaspoons
vegetable stock  4 Cup
cream style sweet corn  1/2 Cup
oil sesame  1 Teaspoons

  1. In a bowl take vegetable stock,add vegetables,sweet corn paste mix it up, add vinger.
  2. Now boil this and add salt, add cornflour powder mixed in littler water,and pour into this let it boil till it is thick.in soup bowl add spring onions and serve this soup hot.
About Recipe
How to make Sweet Corn Vegetable Soup
(4 ratings)
64 reviews so far
prep time
25 mins
Cook time
Total time
25 mins
Sweet Corn Vegetable Soup
Restaurant Style Sweet Corn Vegetable Soup
Author : Vahchef
Main Ingredient : Vegetables
Servings : 4 persons
Published date : March 10, 2008
Ingredients used in Sweet Corn Vegetable Soup
→ salt To Taste.
→ rice wine or vinegar 1 Tablespoons.
→ soya souce 1 Teaspoons.
→ chilli vinger sause as needed 0.
→ pepper pdr 1 Pinch.
→ chopped vegetables 1/2 Cup.
→ aji no moto 1 Pinch.
→ cornfiour 1 Teaspoons.
→ vegetable stock 4 Cup.
→ cream style sweet corn 1/2 Cup.
→ oil sesame 1 Teaspoons.
How to make the recipe:
  1. In a bowl take vegetable stock,add vegetables,sweet corn paste mix it up, add vinger.
  2. Now boil this and add salt, add cornflour powder mixed in littler water,and pour into this let it boil till it is thick.in soup bowl add spring onions and serve this soup hot.

Sweet Corn Vegetable Soup

Sweet corn vegetable soup is one of the quickest and simplest of soups that come under the category of Indo Chinese cuisine. Not a very spicy soup, it is a little on the lighter side making it ideal for the type of hot/ warm days and tastes fantastic during winters/ cold days.

This dish is a very simple vegetarian soup made of sweet corns and few exotic vegetables and is suitable for all occasions. Sweet corn is also known as the Indian corn, sugar corn or pole corn and is a variety of maize with high content of sugar. Sweet corn occurs as a spontaneous mutation in field corn and was grown by several Native American tribes. The Iroquois gave the first recorded sweet corn (called Papoon) to European settlers in 1779. It soon became a popular vegetable in southern and central regions of the United States.

Sweet corn is picked when immature (milk stage) and eaten as a vegetable, rather than a grain. Since the process of maturation involves converting sugar into starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen before the kernels become tough and starchy. The fruit of the sweet corn plant is the corn kernel. In Latin America, sweet corn is traditionally eaten with beans. The kernels are boiled or steamed.

In Europe, China, Korea, and Japan, they are often used as a pizza topping, or in salads. Corn on the cob is a sweet corn cob that has been boiled, steamed, or grilled whole; the kernels are then eaten directly off the cob or cut off. Creamed corn is sweet corn served in a milk or cream sauce. Sweet corn can also be eaten as baby corn. The soup made from these sweet kernels is called the sweet corn soup. Adding few exotic vegetables like the carrots and beans make it more nutritious and healthy. Cooked sweet corn has significant antioxidant activity, which has been suggested to reduce the chance of heart disease and cancer, although this has not been definitively proven in practice.

To prepare this dish, in a bowl add vegetable stock, add evenly chopped vegetables, canned sweet corn paste (you can use the fresh one too) and mix all ingredients well. Add vinegar and mix. Now boil this and add salt, corn flour powder mixed in little water and pour into this mixture and let it boil till the consistency is slightly thick. In a soup bowl add spring onions and pour the soup over and serve it hot. It’s an amazing creamy and spicy dish that keeps your palate lingering for more. Truly a delicious appetizers with makes you refreshing during rainy and winter seasons!

Do make this dish and enjoy the taste of the crunchy vegetable and the sweetness of the corn which gives a zing to your taste buds. Watch the making of this dish at: https://www.vahrehvah.com/Sweet+Corn+Vegetable+Soup:971

Hot soup in particular has numerous health benefits. Unlike what happens during stewing and frying, vegetables, mushrooms, meat and poultry cooked directly in soups conserve much more of their natural nutrients, vitamins and general essence. And despite the fact that soups usually contain a lot less calories than the main dish, they aren’t any less nutritious or filling.

Vegetable soups are best because of their stimulating and health qualities, but soups in general are good because they help restore the necessary water balance, which in turn helps keep our blood pressure (and salt content) under control. Adding a quick bowl of soup to your meals during the cold season can help you warm up, protect your organism and avoid unnecessary calories. Soups are low in fat (especially saturated fat), great for sick people and those who have trouble chewing, digesting or are recuperating from an illness. Most soups now come in a low-fat, low-sodium option for those who want more control over the nutritional content of their diet. Vegetarian soups are also widely available and can be a great option for those worried about saturated fat.

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