Delight your taste buds with our Vegan Corn and Vegetable Soup Recipe – a culinary masterpiece that’s as nourishing as it is delicious. This versatile recipe can effortlessly transform into a satisfying snack, an elegant appetizer, or a comforting lazy-day dinner. Bursting with the natural goodness of fresh corn and an array of vibrant vegetables, this soup is not only vegan but also a health-conscious choice for those seeking a flavorful, plant-based delight.
This Recipe is free from:
☒Wheat
☒Peanuts
☒dairy
☒casein
☒soy
☒egg
☒sesame
☒fish
☒shellfish
Ingredients For Vegan Corn Soup
- Corn Kernels – 3 corns
- Water – 5 cups
- Green Chilies – finely chopped -2
- Ginger – finely chopped – 1 TBSP
- Carrot – diced – 1
- French beans – finely chopped – 4-5
- Spring onion – finely chopped – ¼ cup
- Vinegar – 1 TBSP
- Corn flour – 1 TBSP
- Salt to taste
How To Make Delicious Corn Soup – Step BY Step Instructions
- Remove kernels of 3 corns. I love using fresh corn for this recipe , but if not available you can also use canned or frozen corns. Remove 2-3 TBSP kernels and keep aside. Grind the rest in a rough paste.
- Add 5 cups of water to a saucepan. Add grinded corn to the water. Mix well and cook for 5-7 minutes of medium heat. Add chilies , ginger , carrots and salt to taste. Cook for another 2-3 minutes on medium flame. We want the crunch in carrots so do not over cook. Add French beans and the whole corn kernels . Cook till the corns cook. Adjust the consistency of soup as desired.
- Finally add spring onion , vinegar and 1 TBSP corn flour mixed with water. Get a nice boil . Soup thickens due to corn flour , so make sure you adjust the consistency as desired.
- You can garnish it with sauce of your choice like soy sauce , chili sauce and serve hot.
This vegan corn and vegetable soup is a wholesome and flavorful option for any time of the day, whether you’re looking for a quick snack, a tasty appetizer, or a hassle-free dinner. Enjoy the goodness of fresh, plant-based ingredients in every spoonful!
