Sweet Corn Vegetable Soup

As a kid, I never remember my mom making fancy soups at home, she would make a chicken soup, especially when we get a cold, and then an Indian version of tomato soup. So, our choice whenever we went to restaurants was to order soups. Made the dinner seem extra special. :) And, for me, it was always sweet corn vegetable soup. It was my favorite Chinese soup. I don't see it here in Chinese restaurants, but it would be a quintessential offering in Indo chinese restaurants.

For this month's edition of CBB, Radhika has picked 'Chinese cuisine', and as soon as I saw that, I knew I had to try and make my favoirte Sweet corn vegetable soup. I landed on the recipe for this soup at 'Show me the Curry' website, which I had bookmarke a very long time ago, and had even bought a can of cream style corn, with the hope of making this. I am glad this event was a poke in the back for having me try this delicious recipe.

Heat oil in a pan over medium heat. Add ginger and garlic and saute until infusing the oil, but not browned. Add onions and saute followed by the veggies. Saute for a couple of minutes. Add the corn and the broth. Let this come to a boil. Lower the heat, simmer for about 2 minutes. Meanwhile dissolve the corn starch in the tbsp of water. Add this to the soup, stirring continously. Slice the scallions on a bias, stir this into the soup, along with salt and pepper to taste. Serve hot!

Verdict: I haven't added any sugar in this soup, but the inherent sweetness in the corn, gave it a sweet creamy taste, just like in the restaurants. Full of veggie goodness, this was not only tasty but a breeze to make too.

Also sending this to: Souper Sundays @ Kahakai Kitchen.

Also sending to 'Bookmarked recipes', an event originally started by Ruth, of Ruth's Kitchen Experiments, hosted by Jacqueline at Tinned Tomatoes.