4.7 from 9 votes
Sweet Corn Soup
A gluten-free, dairy-free, and vegan recipe, this soup is packed with sweet-zesty flavors and a satisfying crunch of veggies.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Calories:
166 kcal
Course:
Soup
Cuisine:
Indian
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 6 scallions thinly sliced, separate white and green parts, stalks
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 2 cups corn kernels divided, frozen, sweet
- 4 cups vegetable broth Made with Better Than Bouillon, low sodium
- 1 tablespoon corn starch or arrowroot flour
- ¼ cup water
- ½ cup carrot julienned
- ½ cup green cabbage thinly sliced
- black pepper
- 1 teaspoon vinegar
Instructions
Instant Pot Recipe
- Set the Instant Pot to saute mode and heat the oil. Add white scallions and saute for 2 to 3 minutes. Add ginger, garlic, and half of the corn, and saute for a minute. Add vegetable broth and give a quick stir. Close the Instant Pot lid with the Pressure Release to Sealing. Pressure Cook (Hi) for 8 minutes followed by quick release.
- Open the Instant Pot and blend the soup carefully with an immersion blender for 10-15 seconds.
- Turn the Instant Pot to Sauté mode. Mix corn flour in water and add it to the soup stirring constantly. Add carrots, cabbage, and the remaining corn. Add vinegar and bring the soup to a boil. Turn the Instant Pot off. Taste and adjust the seasoning with salt and season with black pepper. Ladle the soup in bowls garnish with green onions and serve hot.
- Optionally drizzle over chili garlic paste and/or soya sauce if you like.
Cup of Yum
Stove Top Recipe
- Heat oil in a 5-Qt pot over medium heat and add scallions. Saute for a minute.
- Add ginger and garlic and saute for another 30 seconds. Stir in half of the corn and the vegetable broth. Bring to a full boil and then lower the heat. Cook on low heat for 10 to 15 minutes.
- Using a hand blender, blend the soup for a minute. Stir in arrowroot powder mixed with water and cook on medium heat.
- Add carrots, cabbage, and the remaining corn. Add vinegar and bring the soup to a boil.
- Taste and adjust the seasoning with salt and season with black pepper. Ladle the soup in bowls garnish with green onions and serve hot.
Nutrition Information
Calories
166kcal
(8%)
Carbohydrates
25g
(8%)
Protein
8g
(16%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.01g
(1%)
Sodium
88mg
(4%)
Potassium
492mg
(10%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
3064IU
(61%)
Vitamin C
12mg
(13%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 166
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Sodium | 88mg | 4% |
| Potassium | 492mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3064IU | 61% |
| Vitamin C | 12mg | 13% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.