Corn Vegetable Soup
June 20th, 2008 filed under Gluten Free, Soups and Salads, Vegan
This creamy corn soup with vegetables is a great starter for a summer lunch. Served hot or cold.
Serves 4.
Ingredients:
- 2 1/4 cups corn
- 1 medium tomato
- About 1 cup finely chopped cabbage
- 8 to 10 string beans
- 1 small carrot
- 1 tablespoon cornstarch
- 1 teaspoon oil
- 1/2 teaspoon cumin seeds (jeera)
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon lemon juice (adjust to taste)
Method
- Chop cabbage, carrot, and string beans into very small pieces.
- Chop tomato in small pieces and remove the seeds. Set aside.
- Boil the corn in about 1-1/2 cups of water until the corn is soft. Remove 1/4 cup of corn and set aside.
- Blend the rest of the corn into a paste and strain.
- Mix the cornstarch with 1/4 cup of water and set aside.
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
- Now add the cumin seeds. After the cumin seeds crack, add the carrot, cabbage, beans and 1/4 cup of water. Cook the vegetables on medium heat until they are tender.
- Next, add the corn paste, corn, cornstarch mixture, and three cups of water to the vegetables. Bring the soup to a boil and lower the heat to medium low. Let the soup cook for another five minutes. Add the lemon juice and serve.
Suggestions
Corn soup can be refrigerated for about a week and can be frozen for months. If you have decided to freeze or refrigerate the soup hold the three cups of water you were adding. Add the water at the time ready to use the soup.
Hi Manjula ji,
Don’t you need to add salt or any species to the soup. And when do you add tomatos to the soup.
Thanks And you rock !!!
Dear Mrs. Manjula,
Thanks so much for your recipes! Your site is my go-to recipe box for fast weeknight meals.
My husband loves your corn soup, and has modified it a little to give it an Indo-Chinese twist. At the end he adds a little each of soy sauce, hot pepper sauce, and rice vinegar– then he proceeds to eat the entire batch! Your sabudana khichiri, spicy squash (using frozen suran), and mushroom peas are also all big hits!
thanks again!
Hello Aunty,
Great recipe!! Can I use canned sweet corn ? Will the taste of soup change by doing so?Corn season has finished here and its difficult to find fresh corns.Please let me know
Please show us different types of soups..
Thanks!
namste aunty,
pls muje diffrant diifffraat soup ki recipe dijye pls pls pls pls ….
– thanx
Nimisha .barot.
Manjulajee,
can u give me tomato soup receipe
please
hai manjula aunty whether sweet corn doesn’t increase weight
Hi Manjula jee,
Could you tell me how to prepare tomato soup.I am intrested to prepare soups so please tell me how to preprae different types of soups.
Thanks in advance
Hi Ratna, I will be doing different soups soon.
HELLO ANTY,
I WAT TO KNOW?HW TO COOK BABY CORN RECIPE PLZZZ…,,,,,,,,,,RECIPE PASTA R SOUP
tomatoes are added at the end just before squeezing the lemon…
Hi Manjula jee
I have a doubt,….
When did u add tomato pieces in the corn Soup ??