Sweet corn and vegetable soup is simply divine and filling simultaneously. The natural sweetness of sweet corn with a colourful combination of vegetables comes together into a flavourful, nourishing broth, making this a comforting and nutritious soup for any time of year, particularly in the cooler months. As the sweet corn and assortment of vegetables blend well and harmonise with the savoured flavours, this dish has been a favourite for light meals and appetisers. The sweet corn and vegetable soup recipe is straightforward and full of flavour. First, sweet corn kernels are cooked in a pot with a mix of vegetables, which includes carrots, beans, peas, and potatoes. The chopped vegetables were simmered with vegetable or chicken broth to create a flavourful base. Some depth to the soup comes from seasoning the pot with black pepper, salt, and the slight spice of ginger or garlic. Other cooks puree part of the soup for its smooth consistency and let the rest of it remain chunky for much-added texture. A squeeze of lemon juice or a hint of soy sauce may be added to add a new level of flavour to some recipe variations. The soup is usually garnished with fresh coriander or spring onions sprinkled on top for their freshness and vitality. Sweet corn and vegetable soup is one such wholesome, comforting dish, easy to make, customisable, and perfect for a light yet satisfying meal that can be enjoyed on its own or combined with a sandwich.

• 200 gms sweet corn
• 1 carrot
• 5 beans
• 1 handful corn kernels
• 1 tbsp corn flour
• Salt
• 1/2 tsp pepper powder

• Sweet Corn and Vegetable Soup recipe is a must try recipe! Start by prepping your veggies: chop up one carrot into tiny cubes (bite-sized is the vibe), then finely dice five green beans.
• You'll also need 200g of cream-style sweet corn because that's what gives the soup its signature creamy texture.
• And don't forget a handful of fresh corn kernels for a little pop of crunch.
• Once everything's chopped and ready, set it aside and get your pot out.
• Pour 4 cups of water into a large pot and bring it to a gentle boil.
• Toss in your carrots, beans, and corn kernels, letting them cook for about 5-7 minutes.
• The goal? Tender veggies that still have a bit of bite and a super flavorful base for the soup.
• While that's simmering, grab a small bowl and mix up a slurry by combining 1 tablespoon of cornflour with a splash of water.
• Stir it until it's smooth.
• Once your veggies are perfectly cooked, add 200g of cream-style sweet corn to the pot.
• Stir it all together and let that creamy goodness melt into the broth for about 5 minutes.
• Now it's time to thicken things up: slowly pour the cornflour slurry into the pot while stirring non-stop.
• Watch as the soup starts to turn silky smooth.
• Season with salt to taste, but don't go overboard—the natural sweetness of the corn is already bringing the flavour game strong.
• For a little extra kick, sprinkle in 1/2 teaspoon of pepper powder and stir it all together.
• Let the soup simmer for a few more minutes, stirring occasionally so everything is hot, fragrant, and ready to go.
• When it's done, ladle this golden goodness into bowls and serve it up piping hot.
• Want to get fancy? Garnish with a little more pepper or a sprinkle of fresh cilantro for that extra flair.
• This recipe of Sweet Corn and Vegetable Soup is creamy, comforting, and totally hits the spot whether you're starting a meal or just need a light, wholesome snack.
• It's sweet, savoury, and straight-up soothing—basically, your new go-to for feel-good food vibes.