Sweet Corn Soup. (Amar D. Gupta/Siliconeer)

A favorite amongst kids, and adults who prefer a milder version of Desi Chinese. Here’s how you can make this delicious soup at home, writes Chef Sanjay Patel.


½ cup sweet corn kernels boiled

4 cups vegetable stock

1 tbsp. cooking oil

¼ small green cabbage

¼ medium carrot (finely chopped)

2 cups sweet corn (cream style, canned)

½ tsp. white pepper powder

salt to taste

3 tbsp. corn starch

2 tbsp. green onions


Heat oil in a non-stick wok. Grate cabbage and add to the hot oil. Add carrot and sauté on high heat for 1-2 minutes.

Add cream style sweet corn and mix well. Add 4 cups vegetable stock and mix and allow it to come to a boil.

Mix pepper powder in 2 tbsp. water and add to the soup along with salt and mix well.

Add corn kernels and allow it to come to a boil again. Mix corn flour in 2 tbsp. water and add to the soup and cook till it thickens. Garnish with green onions.

Serve hot.