Style Healthy Baby Corn SoupVeg
Enjoy a comforting and nutritious bowl of restaurant-style Baby Corn Soup, perfect for chilly evenings. This easy-to-make soup is packed with fresh vegetables like cabbage, bell peppers, and mushrooms, providing a satisfying crunch in every spoonful. Whether you are looking for a healthy dinner starter or a light, flavorful meal to control your weight without sacrificing taste, this soup is an ideal choice. Enjoy this amazing suops with family and friends.
Ingredients
1 cup Baby Corn (sliced)
Vegetable Stock (2 cups)
2 tbsp Cabbage (chopped)
Bell Pepper (finely chopped 2 tbsp)
Mushrooms (finely chopped 2 tbsp)
1 tsp Ginger (finely chopped)
1 tsp Green Garlic (finely chopped)
1 tsp Green Chilli (finely chopped)
1 tsp Black Pepper Powder
1 tbsp Coriander Leaves (chopped)
2 tbsp Cornflour (Cornstarch)
1 tsp Soy Sauce
1 tsp White Vinegar
Chili Sauce (1/2 tsp)
1 tsp Tomato Ketchup
3 tbsp Oil
to taste Salt
4 cups Water
1 bowl Sweet Corn
1 bowl Carrot (finely chopped)
For garnishing Spring Onion Greens
as needed Butter
Instructions
1
Slice the baby corn lengthwise into small pieces and steam or lightly boil them. Set them aside.
2
Heat a mix of oil and butter in a pan. Add finely chopped garlic and ginger, sautéing briefly just until the raw smell disappears.
3
Add finely chopped onions to the pan and sauté until they turn translucent.
4
Stir in the chopped carrots, bell peppers, and sweet corn. Keep the flame on high and stir-fry them to ensure the vegetables remain crunchy.
5
Add the pre-steamed baby corn to the pan and cook everything together for another 2-3 minutes.
6
Pour in the vegetable stock and bring the mixture to a boil.
7
Add salt and freshly crushed black pepper according to your taste preferences.
8
Stir in the soy sauce, tomato ketchup, vinegar, and chili sauce. Mix well to combine the flavors.
9
Gradually pour in the corn flour slurry (corn flour mixed with water) while stirring to achieve your desired soup consistency.
10
Add finely chopped spring onions or fresh coriander. Cover the pan and let the soup simmer for 4-5 minutes to allow the flavors to blend perfectly.
11
Your hot, restaurant-style baby corn soup is ready to be served.
Nutrition Facts
4 servings per recipe
