Vegetable Sweet Corn Soup

Kitchen.Exotica's picture

Oct. 02, 2013


Carrots 1 Cup (16 tbs) , chopped finely
French beans 1 Cup (16 tbs) , chopped finely
Cauliflower 1 Cup (16 tbs) , chopped finely
Corn kernels 3 Tablespoon
Cream style corn 1 Cup (16 tbs)
Sugar 1/2 Tablespoon
Salt To Taste
Black pepper To Taste
Corn flour 2 Tablespoon
Spring onions 1 Cup (16 tbs) , chopped finely
Water 4 Cup (64 tbs)
For garnish
Coriander leaves 1 Tablespoon , chopped finely



1. In a small bowl mix corn flour with 3 tablespoons water till smooth. Set aside.


2. In a large pan or pot bring the rest of the water to boil. Put in the carrots and cook for 3 minutes. Add the French beans and cauliflower. Stir and cook for a few more minutes. Put in the cream style corn and mix well. Add the corn kernels in the end and cook for another 5 minutes.

3. Season with sugar, salt and pepper to taste and continue to cook for another 3 minutes. Pour the corn flour mixture and stir well to incorporate. Cook for another 5 minutes or till the soup thickens to desired consistency. Put in the spring onions and let it cook for another 2 minutes. Turn off the heat.


4. In a serving bowl, serve the soup hot garnished with coriander leaves.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 155Calories from Fat 4

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 318 mg13.25%

Total Carbohydrates 34 g11.3%

Dietary Fiber 6 g24%

Sugars 7 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet