Slow Cooker Sweet Corn Vegetable Soup

SweetCornSoupFeature

Sweet Corn Vegetable Soup – pretty much all the Indian restaurants have this soup in their menu. This simple yet delicious clear soup is not only kids’ delight, its pretty much everyone’s delight. In a quest to sneak in vegetables, I have tried lot of soup recipes and here is one such simple recipe which is prepared in a crockpot. This recipe can be easily prepared in a stove top also. This simple recipe can be modified in a zillion ways according to your preference.

CrockPotCornSoup

For this recipe, I went with sweet corn, beans, carrot, peas and spring onion. You can more or less veggies as per your taste. All you need is veggies, water, sugar, salt, pepper and to thicken this soup we need some corn starch. Be it slow cooker method or regular stove top method, all you need to do is; add all the veggies along with water, sugar, salt and pepper. Cook until the veggies are tender.  Then add the corn starch water to thicken it up. That’s it.    

I used white pepper for this soup.  So what’s the difference between white and black pepper? Err both are the fruits of pepper plant. The way they are processed, differentiates them both. Black pepper corns are picked when they are almost ripe and are sun-dried completely until they turn black, whereas for the white pepper, the outer layer is removed and then sun-dried.  To be honest, taste wise I couldn’t feel big difference. What I felt was white pepper has comparatively less heat than black ones. And that may be reason why we use them for postpartum recipes. You can find mor Kuzhambu, butter milk sambar with white peppercorns in my archives.

So now back to this soup. Do we need to use only white pepper for this soup? – No. Go for what’s in your pantry. :-) I have tried both white and black pepper for this soup and I have tried the combination too. There will be a subtle difference but I can guarantee you all that no matter what kind of pepper you use this soup will be delicious with all the goodness of corn and the other veggies.

CrockPotSweetCornSoup

 

Ingredients:

  • Corn Kernels – 2.5 cups (Kernels from 2 corns)
  • Beans – 5
  • Carrot – 1
  • Frozen Peas – 1/4 cup
  • Spring Onions – 2
  • Water – 5 cups + 1/4 cup
  • Corn Starch – 2 tsps
  • Salt – 2 tsps
  • Sugar – 1 tbsp
  • White or Black Pepper – 1.5 tsps 

Prep – Work: 

  • Clean the corn ears, remove the silky fiber and separate the kernels.
  • Chop the beans, carrot and spring onions finely.
  • Thaw the frozen peas or soak the frozen peas in room temperature water for about 10 minutes. If using fresh peas, remove them from the pod and clean them.

Steps:

SweetCornSoupSteps

  • Add all the veggies including corn into the slow cooker.
  • Add salt, sugar and pepper powder. Add the 5 cups of water.
  • Cook it slow mode for 5 hours or high mode for 2 hours. Make sure you are not overcooking the veggies. We want the veggies to be tender and crunchy.
  • After the veggies are cooked, mix 2 tsps of corn starch in 1/4 cup of water and add it to the soup in the crock pot and again cook in low mode for 30 minutes.

That’s it. Yummy sweet corn soup is ready.

SlowCookerSweetCornSoup

Notes:

  • Shredded cabbages, scrambled tofu can be added to the soup too.
  • Adjust the salt and spices as per your preference. For this soup, I used both white and black pepper.

Slow Cooker Sweet Corn Vegetable Soup
A simple, mild and flavorful slow cooker clear vegetable soup prepared mainly with sweet corn and vegetables like peas, beans, carrots and spring onions.
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Prep Time
15 min
Cook Time
5 hr 30 min
Total Time
5 hr 45 min
Prep Time
15 min
Cook Time
5 hr 30 min
Total Time
5 hr 45 min
Ingredients
  1. Corn Kernels - 2.5 cups (Kernels from 2 corns)
  2. Beans - 5
  3. Carrot - 1
  4. Frozen Peas - 1/4 cup
  5. Spring Onions - 2
  6. Water - 5 cups + 1/4 cup
  7. Corn Starch - 2 tsps
  8. Salt - 2 tsps
  9. Sugar - 1 tbsp
  10. White or Black Pepper - 1.5 tsps
Prep - Work
  1. Clean the corn ears, remove the silky fiber and separate the kernels.
  2. Chop the beans, carrot and spring onions finely.
  3. Thaw the frozen peas or soak the frozen peas in room temperature water for about 10 minutes. If using fresh peas, remove them from the pod and clean them.
Steps
  1. Add all the veggies including corn into the slow cooker.
  2. Add salt, sugar and pepper powder. Add the 5 cups of water.
  3. Cook it slow mode for 5 hours or high mode for 2 hours. Make sure you are not overcooking the veggies. We want the veggies to be tender and crunchy.
  4. After the veggies are cooked, mix 2 tsps of corn starch in 1/4 cup of water and add it to the soup in the crock pot and again cook in low mode for 30 minutes.
  5. That's it. Yummy sweet corn soup is ready.
Notes
  1. Shredded cabbages, scrambled tofu can be added to the soup too.
  2. Adjust the salt and spices as per your preference. For this soup, I used both white and black pepper.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/
Submitting this recipe for BM 67. Check out other bloggers who are doing this BM too :-)

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