Sweet corn soup – cream style corn soup



Sweet corn soup


PREP TIME: 5 Minutes

COOKING TIME: 20 Minutes


Cream Style corn – 1 Can (398 ml)

Fresh or frozen corn kernels – 150 grams

Carrot – 150 grams (Shredded and chopped finely)

Shredded Cabbage – 150 grams

Fresh or frozen Green peas – 150 grams

Corn Starch – 1 teaspoon

Black pepper powder –1 teaspoon

Salt – as per taste

Oil – 1 teaspoon


STEP 1: In a microwave safe bowl add washed green peas, corn kernels and water and microwave for 5 minutes.

STEP 2: Heat oil in a pan, add shredded carrot and cabbage. Cook on high heat for 5 minutes.

STEP 3: Add the microwaved green peas and corn to the cabbage-carrot mixture and cook for 5 more minutes.

STEP 4: Add cream style corn, salt and 3 cups of water. Cover pan and cook for 5 minutes.

STEP 4: In a bowl mix 1 teaspoon of cornstarch and water. Mix well until there are no lumps and add to the boiling vegetables. Cook for 5 minutes until the soup thickens.

STEP 6: Add a teaspoon of pepper, mix well and turn off the heat.

TIP:  Mushrooms, spring onion or finely chopped green beans can also be added to the soup.








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