Sweet Corn Soup

Ingredients

• Sweet Corn - is an excellent source of insoluble fiber which promotes healthy digestion. It also contains potassium and B vitamins, including folate. Although frozen sweet corn is readily available and convenient, feel free to use fresh corn when in season.
  
• Green Cabbage - a cruciferous vegetable like broccoli, cauliflower, and Brussels sprouts that contain powerful antioxidants. Cabbage is also high in Vitamin C, Vitamin K, folate, and potassium. It’s also inexpensive, has a long shelf life, and adds a satisfying bite to this soup.
  
• Carrots - a nutrition powerhouse, packed with antioxidants, vitamins, minerals, and fiber, carrots add a beautiful color contrast and crunchy texture.
  
• Ginger - Fresh ginger is known to be a powerful anti-carcinogen and among a host of other benefits, ginger is known to reduce inflammation, relieve ulcers and heartburn, aid digestion, protect against diabetes, and clear congestion.
  
• Garlic - helps lower cholesterol & lower blood pressure while adding a spicy nutty flavor.

How to Make Instant Pot Sweet Corn Soup

• Set the Instant Pot to saute mode and heat the oil. Add white scallions and saute for 2 to 3 minutes.
• Add ginger, garlic, and half of the corn, and saute for a minute.
• Add vegetable broth and give a quick stir.
• Close the Instant Pot lid with the Pressure Release to Sealing. Pressure Cook (Hi) for 8 minutes followed by quick release.

• Open the Instant Pot and blend the soup carefully with an immersion blender for 10-15 seconds.
• Turn the Instant Pot to Sauté mode. Mix corn flour in water and add it to the soup stirring constantly.
• Add carrots, cabbage, and the remaining corn.
• Add vinegar and bring the soup to a boil. Turn the Instant Pot off. Taste and adjust the seasoning with salt and season with black pepper.

• Ladle the soup in bowls garnish with green onions and serve hot.

Stovetop Method

• Heat oil in a 5-Qt pot over medium heat and add scallions. Saute for a minute.
  
• Add ginger and garlic and saute for another 30 seconds.
  
• Stir in half of the corn and the vegetable broth. Bring to a full boil and then lower the heat. Cook on low heat for 10 to 15 minutes.
  
• Using a hand blender, blend the soup for a minute.
  
• Stir in arrowroot powder mixed with water and cook on medium heat.
  
• Add carrots, cabbage, and the remaining corn. Add vinegar and bring the soup to a boil.
  
• Taste and adjust the seasoning with salt and season with black pepper.
  
• Ladle the soup in bowls garnish with green onions and serve hot.

Serving

Sweet Corn Soup makes a lovely light lunch, starter, or as part of a healthy dinner. I like to serve this soup alongside vegetable dumplings (Trader Joe's frozen) and many times I add them to the soup itself for a fun and filling one-bowl meal that the whole family loves! It’s healthy, hearty, and absolutely delicious.

You can pair Sweet corn soup with salads, sandwiches, or an assortment of bread to round out the meal. Try my Kale Salad with Cranberries and Almonds, Arugula Salad with Lemon Balsamic Dressing, Paneer Kathi Rolls, or Chicken Kathi Rolls.

Storing

Any leftover soup can be refrigerated for 2 to 3 days.

It can also be made ahead for quick lunches or dinners throughout the week:

• Pressure cook and blend the soup.
• Add the cabbage, carrots, and extra corn when you are ready to serve so the veggies stay crunchy and fresh.

A perfect way to enjoy a filling, satisfying meal with those daily servings of veggies.