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Sweet Corn soup

Sweet Corn Soup is a popular Indo-Chinese starter known for its sweet yet savory taste. Made with corn, vegetables, and a light broth, it’s a restaurant favorite in Asia. Comforting, kid-friendly, and nutritious, this soup is often served as the first course in Indo-Chinese dining.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup, Starter
Cuisine: Indo-Chinease, International
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

1 cup sweet corn kernels
1/2 cup carrots, chopped
1/2 cup beans, chopped
4 cups (960 ml) vegetable broth
1 tbsp cornflour mixed with 2 tbsp water
Salt & pepper to taste
1 tsp soy sauce (optional)

Equipment

  • Saucepan
  • Ladle
  • Whisk
  • chopping board
  • knife
  • Servings Bowl

Method
 

Boil vegetables and corn in broth for 10 mins.
    Add cornflour slurry, stir until soup thickens.
      Season with salt, pepper, and soy sauce.
        Serve hot with spring onions on top.

          Notes

          Nutrition (per serving, approx.): 130 kcal | Carbs 27 g | Protein 4 g | Fat 2 g
          Notes: Add shredded chicken for non-veg version.
          Storage: Refrigerate up to 2 days.