Sweet Corn Soup (veg) Recipe

Measure and chop

Measure out corn, stock, and other ingredients. Finely chop the onion, mince the garlic, dice the carrot and potato into small, even pieces so they cook quickly. If using a fresh corn cob, remove kernels with a knife and reserve the cob.

Heat a medium saucepan over medium heat. Add butter or oil and let it warm until shimmering. Add the chopped onion and a pinch of salt, sauté until translucent and soft, about 4–5 minutes. Add the minced garlic and sauté 30–45 seconds until fragrant.

Add the diced carrot and potato and cook for 2–3 minutes, stirring occasionally to coat with butter/oil.

Add the corn kernels (reserve 1/4 cup for garnish) and, if using, add the scraped corn cob to the pot for extra sweetness and aroma. Stir to combine and cook 1–2 minutes.

Pour in the vegetable stock (4 cups). Increase heat to bring to a gentle boil, then reduce to a simmer. Cover partially and simmer until vegetables are very tender, about 12–15 minutes. Taste and add 3/4 of the salt (about 3/4 tsp) and half the black pepper.

Remove and discard the corn cob if used. Using an immersion blender, purée the soup directly in the pot until mostly smooth but with some texture remaining. Alternatively, transfer soup in batches to a countertop blender and purée until smooth, then return to pot. For an extra silky finish, pass the puréed soup through a fine-mesh sieve into a clean pot, pressing solids with a spatula.

In a small bowl, whisk the all-purpose flour with the cold water to form a lump-free slurry (if using cornstarch, use same proportions).

Bring the puréed soup to a gentle simmer over medium-low heat. Slowly whisk in the flour slurry a little at a time until incorporated. Simmer for 3–4 minutes, stirring frequently, until the soup thickens slightly and the raw flour taste cooks out. If using cornstarch, simmer 1–2 minutes until glossy.

Stir in the milk or cream and the remaining salt and pepper to taste. If desired, add the optional sugar and lemon juice/vinegar to brighten flavors. Warm through for 1–2 minutes without boiling.

Adjust seasoning: add more salt, pepper, or a squeeze of lemon if needed. Stir in chopped spring onion or chives (reserve a little for garnish).

Ladle the hot soup into bowls. Top each bowl with the reserved corn kernels, crispy fried shallots or a sprinkle of crushed black pepper, and fresh cilantro or parsley. Serve immediately.