Creamy Corn Soup with Vegetables Video Recipe | Bhavna's Kitchen

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut the kernels from 2 ears of corn, keeping half whole and crushing the other half.

Add the whole and crushed corn into the soup pot.

Chop cabbage and carrot, then add them to the pot.

Process ginger, garlic, and chili with the vegetables or chop finely and add to the pot.

Add the white part of chopped spring onions to the pot, reserving the green for garnish.

Add salt and black pepper to taste.

Pour in vegetable stock (or water) and turn the stove on to medium-high heat.

Cover and cook until all the vegetables are soft, about 20 minutes.

In a separate bowl, mix 1/8 cup of water with 1 tablespoon of corn starch until well combined.

After 20 minutes, add the corn starch mixture to the soup while stirring continuously until the soup thickens.

If desired, add protein such as tofu or lentils to the soup.

Serve the soup in bowls and garnish with the green part of spring onions and red pepper flakes for extra heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens