Sweet corn vegetable soup is popular among the Indo-Chinese cuisine and is one of the simplest soup to make. It is a much lighter soup when compared to other soups and one of my favorites. This soup can be prepared using clear vegetable stock or water. Using a stock, gives it more body and makes it much more flavorful.
5 cups clear vegetable stock or water
1 can (10 oz) cream style corn
1 cup frozen sweet corn kernels
2 carrots, petite diced
1 cup green beans, finely chopped
3 spring onions, finely chopped
1 tsp vinegar
1 tbsp cornstarch (mix with 1/4 cup water)
1/4 tsp ajinomoto (optional)
Soy sauce, to taste
Salt, to taste
White pepper powder, to taste
In a stock pot, add the clear vegetable stock (or water), carrots, corn kernels and beans and cook the vegetables until they are done.
Add the cream style corn, vinegar, salt, pepper and ajinomoto and simmer for few minutes.
Now, add the cornstarch paste slowly and mix well to get the desired consistency. Add more water, if required. Garnish with spring onions and serve hot with soy sauce and chilli vinegar(finely chopped green chillies with vinegar and salt).
To make clear vegetable stock:
6 cups water
1/2 cup carrots, chopped
1/2 cup celery, chopped
1/2 cup cabbage, chopped
1 medium onion, chopped
1 tsp whole black peppercorns.
Few bay leaves
Salt, to taste
In a stock pot, add water, vegetables and spices and allow to boil on slow flame for 25-30 minutes until all the flavors are infused into the broth. Strain the clear stock and use in recipes. It can be stored in the refrigerator for 2-3 days or frozen until you want to use it later (thaw before using).
Makes 6 servings.