Sweet Corn Soup
Warm up with a comforting bowl of **Sweet Corn Soup**, a velvety blend of fresh sweet corn kernels, hearty potatoes, and aromatic spices like garlic and ginger. This easy-to-make recipe features a rich base of creamy milk and vegetable broth, perfectly seasoned with soy sauce, black pepper, and a touch of salt. Gently thickened with a cornstarch slurry, the soup delivers a luxuriously smooth texture that's both satisfying and flavorful. With just 15 minutes of prep time and a 30-minute cook, this wholesome and nourishing dish is perfect for a quick lunch or cozy dinner. Garnished with vibrant spring onions, it makes for a beautifully presented, restaurant-quality creation at home. Whether you're entertaining guests or seeking a soul-soothing meal, this sweet corn soup is sure to impress! **Keywords: sweet corn soup, creamy corn soup, easy soup recipe, comforting soup, vegetarian soup recipes.**
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Recipe Information
Ingredients
- 3 cups fresh sweet corn kernels
- 4 cups vegetable broth
- 2 tablespoons butter
- 1 medium, chopped onion
- 2 cloves, minced garlic
- 1 teaspoon, grated ginger
- 1 medium, peeled and diced potato
- 1 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon soy sauce
- 2 tablespoons, chopped (for garnish) spring onions
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Melt the butter in a large pot over medium heat.
Add the chopped onion, minced garlic, and grated ginger. Sauté for 4-5 minutes until the onions are translucent and fragrant.
Add the diced potato and continue to sauté for another 2-3 minutes.
Add the sweet corn kernels and vegetable broth to the pot. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and let it cook for about 15 minutes or until the potatoes are tender.
Use an immersion blender to carefully blend the soup until smooth. Alternatively, you can blend the soup in batches using a countertop blender, then return it to the pot.
Stir in the milk, salt, black pepper, and soy sauce. Bring the soup back to a gentle simmer.
In a small bowl, mix the cornstarch with water to create a slurry.
Gradually stir the cornstarch slurry into the soup to thicken it slightly. Allow it to cook for an additional 3-4 minutes, stirring constantly.
Adjust the seasoning to taste with additional salt or pepper if needed.
Once done, ladle the soup into bowls.
Garnish with chopped spring onions before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
1518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 5764 mg | 251% | |
| Total Carbohydrate | 241.5 g | 88% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 73.6 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 526 mg | 40% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 4637 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
