Monday, October 21, 2013

Spicy Vegetable Sweet Corn Soup

I enjoy a cup of sweet corn soup at the Indo-Chinese restaurant, so I have posted my version with a little bit of spices. I do this soup often for my hubby as he likes to try different kinds of soups. This recipe is not complicated and it’s very easy to make. I think everyone will like a warm cup of soup in this cold weather . Kids usually don’t like vegetables but they would love this healthy soup. Now let’s go to the preparation.

                                             Serves: 4
                                      Prep Time: 4 mins 
                                Cooking Time: 25 mins 


Sweet corn
3 cups
Onion (fine chopped)
1 medium
Tomato (fine chopped)
1 small
Cabbage (fine chopped)
1 cup
Carrot (cut into small cubes)
1 cup
Frozen peas
½ cup
Zucchini (cut into small cubes)
1 cup
Corn flour
1 tsp
Green chilies (fine chopped)
2 nos
Cilantro (fine chopped)
2 tbsp
Pepper powder
½ tsp
As needed

To Temper

2 tsp
Bay Leaf
1 no
2 nos
1 inch
Fennel Seeds
½ tsp
Whole Pepper 
1 tsp


  •  Soak the frozen sweet corn in hot water for a 5-10 mins , then divide the sweet corn into two halves. 
  • Grind the first half of the sweet corn (approximately 2 cups) with little water to extract juice out of it and use the rest of the sweet corn (approximately 1 cup) to the soup. 
  • Mix corn flour with little water and keep it aside to mix it with the soup at last to give a thick texture.


  • In a pan heat oil, now add bay leaf, cloves, cinnamon, fennel seeds and whole pepper, and then when it starts to split add onion, fry until it turns  transparent or pink color.
  • Now add the chopped tomatoes, add little salt so that it gets mashed. After tomatoes are cooked, add all the vegetables and a pinch of salt.
  • Once the vegetables are cooked, add green chilies, extracted sweet corn juice and cook in the medium heat for 5-6 mins.
  • Add little salt, pepper powder and corn flour mixture to the cooked vegetables and allow it to boil for 5 mins.
  • When the soup starts to boil , add lemon juice and put off the heat.
  • Now hot and healthy sweet corn vegetable soup is ready to serve. While serving add croutons to the soup as it gives a nice flavor and taste.


  • Green chili gives a different flavor to the soup, if you don’t want it can be omitted. 
  • I added vegetables like cabbage, carrot, frozen peas, zucchini but you can also add beans, cauliflower, broccoli. 
  • You can have this soup as appetizer for lunch and dinner along with toasted bread.
  • Zucchini is a low calorie vegetable which is a good source of vitamin A, folate and potassium. The other name for zucchini is summer squash. You can also add yellow zucchini to this soup.  

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