Sweet Corn Soup
A light, flavorful, and nourishing Sweet Corn Soup loaded with corn, carrots, and cabbage. This gluten-free, vegan soup is rich in fiber and plant-based protein, quick to prepare, and perfect for a cozy meal or easy lunch option.
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.
