Sep 292012

Fall season has started officially meaning cold and wind chills are right there to surprise you early in the morning with summer like heat in the afternoon and without a caution the weather changes back to cold weather in the evening. Oh, hold your thought, I’ve not taken a part time job as weather woman nor I can predict the weather or for that matter any thing other than what can be cooked with the ingredients I have on hand. But before I sign off on the weather part of this post, I do love to eat soups and other warm foods especially during cold chilly days and if the soup is tasty it doesn’t matter what the weather is, right?


My kids like corn and almost all the time sweet corn soup gets my kids vote when we are at Chinese restaurant. I made this quick, easy Sweet Corn Vegetable soup and all that my kids noticed was that it had corn in it. The vegetables were in the stealth mode and the soup was relished very much by my family. This is an adapted version of the recipe taken from here.



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Heat oil, fry garlic for a minute. Add 4 cups of water.

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Add finely chopped carrots.

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Let it boil for 3 to 4 minutes. Add chopped beans, finely shredded cauliflower and let it boil.

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Puree corn in to coarse paste. Add the corn paste, corn flour mixture, salt, pepper, and corn kernels, add 2 more cups of water. Let it boil until the soup thickens. Serve hot. Enjoy!!!

Sweet Corn Vegetable Soup

Prep Time: 5 minutes

Cook Time: 8 minutes


  • Sweet Corn Kernels -- 1 cup (divided)
  • Carrot -- 1/2 cup (finely chopped)
  • Cauliflower -- 1/2 cup (finely shredded)
  • Beans -- 1/2 cup (finely chopped)
  • Water -- 6 cups
  • Corn starch -- 2 Tbsp mixed in 1/4 cup of water
  • Salt -- to taste
  • White pepper powder -- 1 tsp
  • Cooking oil -- 1 tsp
  • Freshly ground black pepper powder -- 1 tsp
  • Green Onions/Spring Onions -- 1 cup (finely chopped)


  1. In a deep pan, heat oil and fry garlic for a minute. Add 4 cups of water.
  2. Add chopped carrots and let it boil for about 3 to 4 minutes.
  3. Add beans and shredded cauliflower. Bring it to boil.
  4. Puree 1/2 cup corn kernels in to a coarse paste.
  5. While the vegetables are cooking, mix cornstarch and water in a separate bowl and add it to the soup after it comes to a boil. Add ground corn paste, other half cup of corn kernels, salt, white and black pepper powder. Let the soup boil until it thickens to the right consistency.
  6. Garnish with spring onions and serve hot with a drizzle of hot sauce and crackers, if preferred.





This is for the Avant Garde Cookies Group. Check out Anusha, Radhika,Kavi, Priya, Priya Mahadevan, Roshni and Veena the other cookies in my voyage.

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  4 Responses to “Sweet Corn Vegetable Soup”

  1. Love the recipe.. and yes, the pureed corn is new to me as well.. Good clicks gal…

  2. that looks like one hearty,comforting bowl – am not much of a soup person but I like the sweet corn soup and this one looks inviting !

  3. Such a pretty color for the soup and look hearty and yum as well

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