Jan 31

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Corn Vegetable Soup

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Sweet corn is cooked with vegetables and spices and served either piping hot or chilled.







  • Corn cobs – 2 medium
  • French Beans (finely chopped) – 4 no
  • Spring onion (finely chopped) – 2 Tbsp
  • Carrot (finely chopped) – 3 Tbsp
  • Cabbage (finely chopped) – 1/2 cup
  • Salt and freshly ground pepper – to taste
  • Lemon Juice – to taste
  • Cumin Powder – generous inch
  • Water – 3 cups to dilute the soup
  • For Corn Paste
  • Corn starch – 1 tsp
  • Water – 2 Tbsp


  • Remove the corn kernels from the cob and boil the kernels (set 1/2 cup of kernels aside) in half cup of water till mushy (approx 10 mins covered).
  • Now in a seperate sauce pan add in all the vegetables (inchluding the 1/2 cup of seperated corn) except spring onion. Add 2 Tbsp of water and cover to cook till the vegetables are just tender.
  • Make the lump free corn starch paste by mixing corn starch and cold water and set it aside.
  • Blend the cooked corn with half cup of water till smooth.
  • Add corn puree into the cooked vegetables and water, salt, pepper, cumin powder and corn flour mixture and boil for 10 mins.
  • Seperate the foam that appears on top and serve immediately topped with the spring onions or serve chilled.
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