Sweet Corn Soup uses just a few simple ingredients to achieve a ton of fresh flavor and the ultimate texture. The natural sweetness of corn plays off the zesty heat of ginger and the finishing touch of vinegar. Hearty veggies like cabbage and carrots add body, a satisfying crunch, and extra nutrients to this gluten-free, dairy-free, and vegan soup!
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This Sweet Corn Soup is my healthier take on the Indo-Chinese soup that I grew up eating in India. Compared to the restaurant, this version packs in a lot more veggies while making it lighter with just a touch of arrowroot/corn starch. A must-have starter that is usually enjoyed with other Indian-Chinese favorites like Hakka Noodles, Chili Chicken, and Gobi Manchurian.
What makes Sweet Corn Soup so crave-able comes down to technique and balance of flavors. The trick is to quickly sautee and pressure cook part of the corn with the aromatics and broth before giving it a 10-15 second wiz with the immersion blender. Adding the thinly sliced cabbage and carrots along with the rest of the corn later on keeps that welcome crunch.
In comparison to the classic Creamy Corn Chowder, Sweet Corn Soup has no added milk, cream, or milk alternative. The flavors are clean and bright letting the sweet corn flavor shine! This soup is light, satisfying, and nutritious.
Ingredients
- Sweet Corn - Although frozen sweet corn is readily available and convenient, feel free to use fresh corn when in season.
- Green Cabbage - adds a satisfying bite to this soup.
- Carrots - add a beautiful color contrast and crunchy texture.
- Ginger - aromatic Fresh ginger adds depth and zesty flavor.
- Garlic - adds 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 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!
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.
Tips
- If you have my Homemade Ginger Paste or Homemade Garlic Paste in your freezer, feel free to use that instead of fresh.
- You can substitute fresh corn for frozen when in season. Peak-season summer corn is such a treat!
More Vegetarian Soup Recipes
Recipe
Sweet Corn Soup
Equipment
- Instant Pot Pressure Cooker optional
Recipe Video
Ingredients
- 1 tablespoon oil
- 6 stalks of scallions thinly sliced, separate white and green parts
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 2 cups frozen sweet corn kernels divided
- 4 cups low sodium vegetable broth Made with Better Than Bouillon
- 1 tablespoon corn starch or arrowroot flour
- ¼ cup water
- ½ cup carrots julienned
- ½ cup green cabbage thinly sliced
- black pepper
- 1 teaspoon vinegar
Instructions
Instant Pot Recipe
- 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.
- Optionally drizzle over chili garlic paste and/or soya sauce if you like.
Stove Top Recipe
- 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.
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