Corn Vegetable Soup

Corn Vegetable Soup

Corn Vegetable Soup

Corn Vegetable Soup is a creamy corn soup with vegetables is a great starter for a summer lunch. This delicious shoup can be served hot or cold.
Serves 4.
4 from 1 vote
Course Soup
Cuisine Indian
Servings 4 people


  • 2 ¼ cup corn
  • 1 medium tomato
  • 1 cup cabbage finely chopped
  • 8 to 10 string beans
  • 1 small carrot
  • 1 Tbsp cornstarch
  • 1 tsp oil
  • ½ tsp cumin seeds jeera
  • ½ tsp black pepper
  • 1 tsp salt adjust to taste
  • 1 tsp lemon juice adjust to taste


  • Chop cabbage, carrot, and string beans into very small pieces.
  • Chop tomato in small pieces and remove the seeds. Set aside.
  • Boil the corn in about 1 ½ cups of water until the corn is soft. Remove ¼ cup of corn and set aside.
  • Blend the rest of the corn into a paste and strain.
  • Mix the cornstarch with ¼ cup of water and set aside.
  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
  • Now add the cumin seeds. After the cumin seeds crack, add the carrot, cabbage, beans and ¼ cup of water. Cook the vegetables on medium heat until they are tender.
  • Next, add the corn paste, corn, cornstarch mixture, and two cups of water to the vegetables. Bring the soup to a boil add tomatoes and lower the heat to medium low. Let the soup cook for another five minutes. Add the lemon juice and serve.


  • Corn soup can be refrigerated for about a week and can be frozen for months.
  • If you have decided to freeze or refrigerate the soup hold the water you were adding.
  • Add the water at the time ready to use the soup.
Keyword corn, Creamy, Gluten Free, hot, Soup, summer, Vegetable
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46 thoughts on “Corn Vegetable Soup

  1. Another terrific recipe, Manjulaji. Absolutely superb soup. This is one of the recipes that should be followed as exactly as possible, with no variations except, maybe for toppings.

  2. Dear Manjula Aunti,
    Thank you so much for this simple and easy to make soup receipe….
    just because of you only, i could fulfill my sweet husband’s wish to have sweet corn soup since its his favourite dish/starter.

    thanks again…..
    love you…
    Neetu Sharma..

  3. Hai mam,

    I am very much impressed of ur website,its useful to all the new learners.i need to know where to get juice machines?it should be a good product,for carrots,mosambi,pomegranates.etc.kindly reply.


  4. hi,

    Is it OK if I do not strain the blended corn? & instead of that i make a thin paste & used it? becoze i don’t want to waste the corn paste.
    Please reply me as soon as possible.

    Thank You

  5. Dear Mrs. Manjula,
    Thanks so much for your recipes! Your site is my go-to recipe box for fast weeknight meals.
    My husband loves your corn soup, and has modified it a little to give it an Indo-Chinese twist. At the end he adds a little each of soy sauce, hot pepper sauce, and rice vinegar– then he proceeds to eat the entire batch! Your sabudana khichiri, spicy squash (using frozen suran), and mushroom peas are also all big hits!
    thanks again!

  6. Hello Aunty,
    Great recipe!! Can I use canned sweet corn ? Will the taste of soup change by doing so?Corn season has finished here and its difficult to find fresh corns.Please let me know
    Please show us different types of soups..

  7. Hi Manjula jee,
    Could you tell me how to prepare tomato soup.I am intrested to prepare soups so please tell me how to preprae different types of soups.
    Thanks in advance

  8. Thanks so much Manjula didi,infact I shall be having a gujurati guest for a week and all ur recipes have done a world of good for me
    me,the rajma chawal was delightful and i got wah wah from my hubby though we are non vegetarian..thanks and God bless you.

  9. I made this soup last night and it was the best i’ve ever had! I did not have fresh corn, so i substituted a can of creamed corn, pureed in the blender. It was especially good tonight when i added some of the zucchini rice to it. Thank you for sharing

  10. Dear Manjula:

    I tried this recipe, minus tomatoes and string beans because I didn’t have them at the time. And I substituted with green peas, and the soup turned out delicious and nutritious! Absolutely will recommend to friends! Thanks you so much for the easy recipes! PEACE!

  11. Hi Manjula Aunti

    I tried the soup last week. It turned out really good. The kids enjoyed them as well. It felt so nourishing. Your recipees are so easy and fun to make. Thanks and keep up the good work.

  12. Hello Aunty ji i have tried your different food recipes and it came out very tasty…Aunty ji what could we cook with rice flour.once i tried rice flour chapati but i couldn’t roll it very well.please give some recipe with rice flour.

  13. hello aunty…

    yummy soup again…aap toh winner ho!!!…pls keep posting jaldi jaldi…infact aap jo bhi roz banao apne khane ke liye…usko shoot karke post kar do….i have almost tried all recipies…except sweets…stay good…haan website is too good

  14. Aunty Ji, is my comment below correct?
    Now that I look at it again, I can’t figure out clearly what you do with the liquid that comes from straining the blended corn.
    Please clarify. Thank you.

  15. Cooking Note:
    If you don’t watch the video you need to know that in Step 8 the “corn paste” is actually the liquid left over from straining the blended corn in Step 4.

  16. Nice creamy soup. Thanks Manjula Aunty.
    I’m in US and used canned corn, specifially Del Monte brand “Fresh Cut Whole Kernel Corn”. Easy to find in most American grocery stores. The taste is better than frozen corn. (Note: canned corn is already cooked and doesn’t need additional cooking like fresh or frozen corn.

    Drain the liquid from the can and discard as it contains salt OR if you use the liquid from the canr, remember to reduce the salt added to the soup.

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