This vibrant Sweet Corn Soup is a wholesome, plant-based delight that’s both comforting and nourishing.
Packed with fiber-rich veggies, natural sweetness from corn, and a hint of zing from ginger and garlic, it’s naturally low in saturated fat and gluten-free.
Quick to prepare and satisfying, it’s perfect for weeknight dinners, light lunches, or meal prep for the whole family.
Sweet Corn Soup
Equipment
- 1 Instant Pot (optional)
- 1 Electric Hand Blender (or immersion blender)
- 1 Medium pot (for stovetop method)
Ingredients
- 1 tablespoon oil
- 6 stalks scallions thinly sliced (separate white and green parts)
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 2 cups frozen sweet corn kernels divided
- 4 cups low-sodium vegetable broth
- 1 tablespoon cornstarch or arrowroot flour
- ¼ cup water
- ½ cup carrots julienned
- ½ cup green cabbage thinly sliced
- 1 teaspoon vinegar
- Black pepper to taste
Instructions
- Preparing the Vegetables: Start by gathering all your vegetables. Thinly slice the white and green parts of the scallions separately. Julienne the carrots into matchstick-sized pieces for even cooking and a pleasing texture. Thinly slice the cabbage into fine strips. Grate the ginger and mince the garlic. Measure out the corn and set aside. Having all ingredients prepped ensures a smooth and fast cooking process.
- Heating the Oil: Place your Instant Pot on Sauté mode (or a medium-sized pot for stovetop cooking) and pour in 1 tablespoon of oil. Allow the oil to heat for about 30 seconds until it shimmers. This step is crucial as it forms the base of flavor for the soup. Properly heated oil helps release the aroma of aromatics and enhances the overall taste.
- Sautéing Aromatics: Add the white parts of the scallions to the hot oil. Sauté them for 2–3 minutes until they soften and turn slightly golden. Next, add the grated ginger and minced garlic. Stir continuously for 30–60 seconds to prevent burning and allow the spices to release their fragrant oils. This step builds a robust flavor foundation for the soup.
- Adding Sweet Corn: Add half of the frozen sweet corn kernels to the pot. Stir well to combine with the aromatics. Sauté the corn for 1 minute, letting it warm up and mingle with the ginger, garlic, and scallions. This helps bring out the natural sweetness of the corn while keeping the flavor balanced.
- Incorporating Vegetable Broth: Pour in 4 cups of low-sodium vegetable broth, stirring gently to mix everything. Make sure to scrape any bits stuck to the bottom for maximum flavor. For Instant Pot users, close the lid, set the Pressure Release to Sealing, and Pressure Cook on High for 8 minutes. For stovetop users, bring the mixture to a full boil, then reduce heat and simmer for 10–15 minutes.
- Blending the Soup: After cooking, carefully open the lid (Instant Pot) or turn off the heat (stovetop). Using an immersion blender, blend the soup for 10–15 seconds until smooth but still slightly textured. Be cautious not to over-blend; you want a creamy yet slightly chunky consistency that highlights the vegetables.
- Thickening the Soup: In a small bowl, mix 1 tablespoon of cornstarch or arrowroot flour with ¼ cup water to create a smooth slurry. Slowly pour this mixture into the soup while stirring constantly. Return the soup to Sauté mode (or medium heat on the stovetop) and cook for 2–3 minutes, stirring continuously, until the soup thickens slightly. This gives the soup a silky, velvety texture without heaviness.
- Adding Remaining Vegetables: Add the julienned carrots, sliced cabbage, and the remaining sweet corn kernels. Stir to combine and let the soup come to a gentle boil. This ensures that the vegetables cook just enough to stay crisp-tender, adding a satisfying crunch and freshness to each spoonful.
- Seasoning and Final Touch: Stir in 1 teaspoon of vinegar for a subtle tanginess that brightens the flavors. Taste the soup and season with salt and freshly ground black pepper according to your preference. Optional: add a drizzle of soy sauce or chili garlic paste for extra depth or mild heat.
- Serving the Soup: Ladle the hot soup into individual bowls, garnishing with the green parts of the scallions for color and freshness. Serve immediately while warm. This soup pairs beautifully with crusty bread, steamed dumplings, or as a starter for a full Indo-Chinese meal.
Notes
- Use fresh or frozen sweet corn kernels; frozen works perfectly if fresh isn’t available.
- Blend the soup gently with an immersion blender for a creamy texture while leaving some corn whole for bite.
- Adjust seasoning gradually, balancing the natural sweetness of corn with vinegar, soy sauce, or black pepper.
- Add crunchy vegetables like carrots and cabbage at the end to maintain texture and freshness.
- Customize spice level with chili garlic paste or finely chopped green chilies for mild heat.
- For extra creaminess, consider adding a splash of plant-based milk or coconut milk toward the end.
Chef’s Secrets – “Secrets To Enhance Soup Flavor”
To maximize flavor, sauté aromatics like garlic, ginger, and scallion whites until fragrant before adding broth.
This step forms the backbone of the soup’s taste. For a creamier, richer texture without dairy, consider adding a splash of plant-based milk or coconut cream toward the end.
Using a cornstarch or arrowroot slurry instead of heavy cream thickens the soup naturally while keeping it light.
Always add crunchy vegetables like cabbage and carrots at the end to maintain texture and visual appeal.
Serving Suggestions – “Ideas To Serve Soup Beautifully”
Serve this soup hot as a comforting starter or a light main course. Garnish with green scallion tops for color and a fresh flavor burst.
Pair with whole-grain toast, steamed dumplings, or brown rice for a filling meal.
For a heartier twist, add baked tofu cubes or roasted chickpeas on top.
A small drizzle of chili garlic paste or soy sauce can add a hint of heat and depth, enhancing the Indo-Chinese flavors.
Storage Tips – “Best Ways To Store Soup”
This soup keeps well and is ideal for meal prep.
Store in an airtight container in the refrigerator for up to 3 days.
To freeze, transfer cooled soup into freezer-safe containers for up to 2 months.
Reheat gently on low-medium heat, stirring occasionally to restore the creamy texture.
If thickened too much during storage, add a splash of vegetable broth or water while reheating to achieve the desired consistency.
Avoid adding fresh vegetables before freezing; instead, add them when reheating to preserve crunch.
Frequently Asked Questions
1. Can I use fresh corn instead of frozen?
Absolutely! Fresh corn kernels will give a slightly sweeter, fresher flavor. Simply cut them off the cob and follow the recipe as written. Frozen corn works just as well and is convenient year-round.
2. Is this soup truly vegan and gluten-free?
Yes, the recipe uses only plant-based ingredients and naturally gluten-free components. Just ensure your vegetable broth and cornstarch/arrowroot flour are certified gluten-free if needed.
3. Can I make this soup spicier?
Yes! Adding a small amount of chili garlic paste, finely chopped green chilies, or a dash of cayenne pepper can give the soup a gentle heat. Adjust according to your taste.
4. Can I prepare this soup ahead of time?
Definitely. The soup can be made a day in advance and stored in the refrigerator. Add delicate vegetables like cabbage and carrots during reheating for optimal texture.
5. How can I make the soup creamier without dairy?
For a creamy texture, add a splash of coconut milk, oat milk, or cashew cream toward the end of cooking. Alternatively, blending half of the soup while leaving the rest chunky also creates natural creaminess.
