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Indian · Chinese

Sweet corn soup (Indo-Chinese)

Vegetarian

The Indian restaurant favourite: a thick, glossy vegetable stock soup with half-blended sweetcorn, finely chopped vegetables, white pepper and a cornflour finish.

Sweet corn soup (Indo-Chinese) is an Indian soup, ready in about 30 minutes and made with sweet corn and white pepper. It serves 4 and is rated easy to cook.

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A vibrant vegetable soup surrounded by fresh corn, carrots, and tomatoes in a decorative bowl.
Photo: Milton Das / Pexels · Pexels License
Prep
15 min
Cook
15 min
Total
30 min
Serves
4
Level
Easy
Calories
147

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Blend half the corn (opens in a new tab) with 150 ml of the stock to a coarse purée.

  2. Step 2

    Heat the oil in a saucepan (opens in a new tab) and stir-fry the garlic (opens in a new tab), ginger and spring onion (opens in a new tab) whites for 30 seconds. Add the carrot (opens in a new tab), cabbage (opens in a new tab) and beans and cook for 2 minutes.

    Ingredients tossed in a hot wok
    How it looks · Photo: Aesthos AR. Photography on Pexels

  3. Step 3

    Add the remaining stock, the corn (opens in a new tab) purée and the whole kernels, with the salt and sugar (opens in a new tab). Simmer until the vegetables are tender.

    • 6 min
    • medium heat

  4. Step 4

    Stir the cornflour (opens in a new tab) slurry, then pour it in slowly while stirring. Simmer for a minute until glossy and slightly thick.

    • 2 min
    • medium heat

  5. Step 5

    Season with white pepper (opens in a new tab), and soy sauce (opens in a new tab) and vinegar if you like, then serve topped with spring onion (opens in a new tab) greens.

    About this dish

    Origin
    India · Commonly attributedAn Indo-Chinese adaptation of Cantonese sweetcorn soup, made without egg in many Indian kitchens.More food from India
    Dish
    Lunch · Dinner · Soups · Appetizers & starters
    Cooking method
    Simmered, Blended
    Taste
    sweet, savoury, mild, peppery
    Diet
    Vegan · Dairy-free · No nut ingredients
    All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-fat
    With the listed swaps: No gluten ingredientsWorked out from the ingredients. How labels work
    Good for
    Everyday · Child-friendly · Budget-friendly
    Cook more with
    Sweet corn · White pepper · Vegetable stock · Garlic · Fresh ginger · Carrot
    Techniques
    Stir-frying · Simmering · Wet grinding · Emulsification

    Allergens

    • Contains, can be adapted: Wheatfrom soy sauce
    • Contains, can be adapted: Glutenfrom vegetable stock, soy sauce
    • Contains, can be adapted: Soyfrom soy sauce
    • May contain: Celeryfrom vegetable stock

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    147 kcal per serving

    Calculated

    1 serving ≈ 389 g · recipe makes 4

    Where the energy comes from

    • Protein 10%
    • Carbohydrate 64%
    • Fat 26%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy147 kcal38 kcal
    Protein4 g1 g
    Carbohydrate25.8 g6.6 g
    Net carbohydrate22.7 g5.8 g
    Sugars8.4 g2.2 g
    Added sugars0.5 g0.1 g
    Fibre3 g0.8 g
    Fat4.7 g1.2 g
    Saturated fat0.6 g0.2 g
    Trans fat0 g0 g
    Cholesterol0 mg0 mg
    Sodium1059 mg272 mg
    Salt equivalent2.6 g0.7 g
    Vitamins & minerals per serving
    Potassium
    391 mg
    Calcium
    37 mg
    Iron
    1 mg
    Magnesium
    40 mg
    Vitamin A (RAE)
    171 µg
    Vitamin C
    17 mg
    Vitamin D
    0 µg
    Vitamin B12
    0 µg
    Folate (DFE)
    50 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: soy sauce, white vinegar.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • Blending half the corn is what gives the soup body; frozen sweetcorn works as well as fresh.

    Common mistakes

    • Dumping the slurry in at once gives lumps — pour in a thin stream while stirring.

    Serve with

    • Offer green chillies in vinegar and chilli sauce at the table, Indian-restaurant style.

    Storage

    • Keeps 2 days refrigerated; the cornflour may thin slightly on standing.

    Reheating

    • Reheat gently, stirring; add a little more slurry if it has thinned.

    Variations

    • Chicken sweet corn soup: Use chicken stock and add 150 g finely shredded cooked chicken with the kernels.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in steps 1, 2

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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