This Sweetcorn Soup is a comforting and delicious dish that combines the sweetness of corn with the warmth of ginger and garlic. Perfect for chilly evenings or as a starter for a meal, this recipe is simple yet flavorful. Follow us for more such recipes @kautumbikkitchen.
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Heat butter in a pan and sauté ginger and garlic until fragrant.
Add boiled corn, mashed corn, and mixed veggies, stirring well to combine.
Pour in the vegetable stock water and bring the mixture to a boil.
Add the corn slurry to thicken the soup, stirring continuously.
Season with salt and black pepper powder, adjusting to taste.
Simmer for a few minutes and serve hot.
For a creamier texture, blend half of the boiled corn before adding to the soup.
Use fresh vegetable stock for enhanced flavor.
Adjust the consistency of the soup by adding more or less corn slurry.
Can I use frozen corn instead of boiled corn?
Yes, you can use frozen corn. Just thaw it before adding to the soup.
What vegetables can I use for mixed veggies?
You can use carrots, beans, peas, or any vegetables of your choice.
How do I make corn slurry?
Mix 2 tablespoons of cornflour with 2 tablespoons of water to make a slurry.
Can I make this soup vegan?
Yes, replace butter with a plant-based alternative and ensure the vegetable stock is vegan.
How long can I store this soup?
You can store it in the refrigerator for up to 2 days. Reheat before serving.
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