Sweet Corn Vegetable Soup

Serves: 6–8 people

Ingredients

• Sweet corn kernels – 1 tin
• Mixed vegetables – 2 cups (carrot, cabbage, beans, etc., finely chopped)
• Cornflour – 2 tbsp
• Salt – to taste
• Soy sauce – 1 tbsp
• Chilli sauce – 1 tbsp
• Green chillies – 2, finely chopped
• Vinegar – 1–2 tbsp (adjust to taste)
• Water – 8 cups
• Fresh coriander leaves – ½ cup, finely chopped
• Ajinomoto (MSG) – ¼ tsp (optional)

Method

1. Heat 8 cups of water in a large pot and bring it to a rolling boil.
2. Add carrots, cabbage, beans, and other mixed vegetables. Cook for 8–10 minutes until just tender but still slightly crunchy.
3. Add sweet corn kernels along with the canned liquid and mix well.
4. Add salt, soy sauce, chilli sauce, chopped green chillies, and vinegar. Stir well to combine.
5. In a separate bowl, mix cornflour with ¼ cup cold water to make a smooth, lump-free slurry.
6. Slowly pour the slurry into the soup while stirring continuously to avoid lumps.
7. Cook for 3–4 minutes until the soup slightly thickens and turns glossy.
8. Add chopped coriander leaves and optional MSG. Mix well.
9. Simmer for 1 minute, then turn off the heat.

Serving Suggestions

• Serve hot immediately for best taste and texture.
• Garnish with fresh coriander leaves or a few sweet corn kernels on top.
• Serve with chilli sauce, soy sauce, or crispy fried noodles.
• Ideal as a starter for Indo-Chinese meals.

Tips

• Do not overcook vegetables; they should remain slightly crunchy for best texture.
• Always dissolve cornflour in cold water to prevent lumps.
• Stir continuously after adding slurry for a smooth, silky consistency.
• Adjust vinegar and chilli sauce based on your preferred tanginess and spice level.
• Add vinegar at the end if you want a sharper, fresher flavor.