Sweet Corn Vegetable Soup Recipe

Sweet Corn Vegetable Soup
Sweet Corn Vegetable Soup

Sweet Corn Vegetable Soup is a famous Indo Chinese Soup Recipe, can be easily prepared at home with Sweet Corn and Mixed Vegetables. This creamy and yummy sweet corn soup is considered as the healthy and tasty soup dish among other famous Chinese soups.

Everyone who loves sweet corn, must try this most comforting, thick and filling vegetarian soup at home.

Sweet Corn Soup is a Chinese soup dish, that does not require so many ingredients.

It’s one of my favorite Soup Recipes and I generally make it and simply relish and flavor with lots of sweet corns and vegetables. I really enjoy it without being heavy.

Cooked sweet corn increases levels of ferulic acid, which provides anti-cancer properties

If you have corns in your hand then of course it is extremely easy in preparing. Let me show you how to cook my favorite soup without assembling much ingredients.

So, are you ready to re-create restaurant style sweet corn vegetable soup at home?

How to make Sweet Corn Vegetable Soup Recipe :

Sweet Corn Vegetable Soup Recipe

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 2 cups

Serving Size: 1 cup

Calories per serving: 120

Fat per serving: 1.8g

Sweet Corn Vegetable Soup Recipe

Sweet Corn Vegetable Soup is simply a Relished and Famous Indian Soup made with Sweet Corns and Vegetables. It is one the most Easy and Tasty Indo-Chinese Soup Dish.


  • 1 cup sweet corns
  • 1 teaspoon celery, fine chopped
  • 1 tablespoon carrot, chopped
  • 1 tablespoon green peas (fresh or frozen)
  • 1 tablespoon french beans, chopped
  • 1 tsp coriander leaves, finely chopped
  • 2 cups water or Vegetable stock
  • 1 tsp cornflour
  • 1 tsp oil
  • Salt to taste
  • 1/2 tsp ground black pepper


  1. Boil the sweet corns and set aside to cool down. Dissolve 1 tsp cornflour in 1 cup of water and keep it aside. Put chopped celery, beans, carrot and green peas in another bowl.
  2. Now put the boiled corns in a mixer (reserve few whole corns aside, as they will be used later).
  3. Add some water and pulse it into a smooth corn paste.
  4. Heat 1 tsp oil in a pan and add 1 tsp chopped celery and saute for a few seconds.
  5. Add 1 tablespoon green peas, 1 tablespoon french beans and 1 tablespoon chopped carrot.
  6. Cook for 2-3 minutes on a low flame and then stir in corn paste. Also mix in reserved whole corns.
  7. Add water or vegetable stock and stir it nicely without forming any lumps. Allow the soup to come to a boil and then add ground black pepper and salt to taste.
  8. Now mix the cornstarch and chopped coriander leaves.
  9. Simmer and cook for 2-3 more minutes till the soup thickens and the corn flour gets cooked.
  10. Check the seasoning and serve hot sweet corn vegetable soup.


You can garnish the soup with some chopped celery or spring onions greens. you can use whole corn cob and for making this soup, scrape the corn kernels from the cob before boiling.

Chef Tips :

  1. Water can be used, if vegetable stock in not available.
  2. You can use black pepper powder instead of white pepper powder.
  3. Adjust corn flour according to the desired thickness of soup.
  4. You can even add half of milk and half of water in it.
  5. Vegetable stock can be prepared by boiling 6 cups of water, add 1 big quartered onion, a sliced carrot and one big diced potato. Boil till water reduces to 4 cups. Turn off heat, strain the stock and discard vegetables.

Further Reading:



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