January Winter Calls For A Warm Bowl Of Sweet Corn Soup | Try This Recipe

Warm up January’s chilly evenings with a bowl of sweet corn soup that makes for a cosy dinner that comes together in just 20 minutes. Fresh or frozen sweet corn kernels are quickly sautéed and blended

into a creamy base and simmered with vegetable stock for a velvety texture. No chopping marathons or long cooks needed; this soup is ready before hunger strikes.

This immunity booster shines on winter nights. Sweet corn delivers vitamin C and antioxidants to fend off seasonal sniffles, while ginger and garlic provide anti-inflammatory warmth and cold-fighting power. A pinch of black pepper enhances absorption, making it a natural shield against January’s fog and flu.

Serve steaming in mugs with crusty bread, grilled cheese toasties, or papad for crunch. Garnished with roasted cumin or fresh coriander, it transforms simple ingredients into comfort. Naturally gluten-free and vegan-adaptable, one pot yields multiple servings, making it perfect for weeknights or family huddles.

Sweet Corn Soup 

Recipe by Chef Aanal Kotak 

INGREDIENTS:
• 3 Cups Water
• 1/2 Cup Onion (Sliced)
• 1/4 Cup Celery (Chopped)
• 1 Cup Carrot (Roughly Chopped)
• 1/2 Cup Cabbage (Roughly Chopped)

FOR SWEET CORN SOUP:
• 1 Tbsp Butter
• 1/2 Tsp Garlic Paste
• 1/2 Tsp Ginger Paste
• 1/2 Cup Cabbage (Finely Chopped)
• 1/4 Cup Carrot (Finely Chopped)
• 1/4 Cup French Beans (Chopped)
• 1/2 Cup Sweet Corn
• 1 Glass Vegetable Stock
• 2 Glasses Water
• 1 Tsp White Pepper Powder
• 2 Tsp Corn Flour (For Slurry)
• 1 Tsp Vinegar
• Salt To Taste
• Spring Onion (Chopped)

METHOD:
• In a pot of water, add water, onion, celery, carrot, and cabbage.
• Simmer for 15–20 minutes.
• Strain and Reserve the Stock.
• Heat A Saucepan and Add Butter, Garlic Paste, And Ginger Paste. Sauté briefly.
• Add cabbage, carrots, French beans, and sweet corn. Stir-fry on high flame.
• Add 1 Glass of Vegetable Stock and Simmer for 8–10 Minutes.
• Add 2 glasses of water and white pepper powder. Mix well.
• Make a slurry with cornflour and water; add gradually to adjust consistency.
• Add Vinegar and Salt.
• Boil for 10–15 minutes until slightly thick.
• Serve hot and garnish with chopped spring onion.