Corn Veg Soup – How to make corn veg soup with little twist

Name: Corn Veg Soup - How to make corn veg soup with little twist
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/2 Cup cauliflower cut into small pieces; 1/2 Cup cabbage chopped into small pieces; 3-4 Cups water or veg stock; 1/2 Cup carrot cut into small pieces; 2 Tsp corn flour; 1/2 Cup peas (I used frozen); 1/2 Cup corn (I used frozen); 1 Tsp cooking oil; 1 Tsp chopped or grated garlic; 1/8 Tsp pepper powder; 1 Tblsp spring onion; Salt to taste

December 10, 2017 by Bhawana 35 Comments

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Corn veg soup is delicious with crunchy vegetables and aroma of garlic and ginger. A dash of pepper powder makes it little spicy but overall is lip-smacking soup. If you have frozen vegetables then it is just 10 min soup to make.

Before restarting blogging I cooked many soups and enjoyed. Now it feels easy to make and quick but a bit difficult task to feed it to my kids. I keep trying adding some or other ingredient to the base in order to create a new flavor so that my son can have it. This is one of the modifications of veg clear soup.

This is originally veg clear soup which turned into something else altogether.. Just adding two scoops of corn flour soup became unclear (hahhaha) and veggies are hidden. But my son loved it, had one bowl and surprisingly asked for some more. I was a happy mom. These days I am in love with soups. Here is how I made it.

Corn Veg Soup

Ingredients 4 Serving

1/2 Cup cauliflower cut into small pieces
1/2 Cup cabbage chopped into small pieces
3-4 Cups water or veg stock
1/2 Cup carrot cut into small pieces
2 Tsp corn flour
1/2 Cup peas (I used frozen)
1/2 Cup corn (I used frozen)
1 Tsp cooking oil
1 Tsp chopped or grated garlic
1/8 Tsp pepper powder
1 Tblsp spring onion
Salt to taste

Method

First of all, thaw frozen peas and corn.
Clean and chopped carrot, cauliflower and cabbage, keep these veggies ready.
Heat oil in a pan and add garlic. Let it cook for a min till the raw smell of garlic goes away.
To this add carrot and cauliflower pieces. Saute them for 2-3 mins.
Now add peas, corn, and cabbage. Mix well and saute for one min.
Add 3-4 cups of water or vegetable stock. Boil it until veggies are half cooked and water reduced a bit.
Mix 2 tsp of corn flour in 1/2 cup water and add in the pan and keep stirring.
Now mixture will become a bit thick. Add black or white pepper powder and salt to taste.
Garnish corn veg soup with spring onion and serve hot.

Note

Corn flour can be adjusted as per your choice of thickness. Add more if you need more thick soup.
If you will use corn’s puree than it will become sweet corn soup.
Sauteing veggies is optional, but doing so removes the rawness of vegetables.

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Sending this to my fellow blogger friend’s event BM #83 Week 2, Kids-friendly Soups/Stews