Sweet Corn Soup
Warm, Indo-Chinese-inspired vegetable soup with cumin and ginger
Why This Recipe Works
This Indo-Chinese-inspired soup relies on earthy cumin and fresh ginger for its deep, warming character. It comes together in under thirty minutes, making it a reliable weeknight staple that can easily be bulked up with tofu or noodles.
Instructions
Heat the oil in a large saucepan over medium heat until it shimmers. Swirl in the pepper and stir until fragrant — the oil will take on the spice's heat without burning the aromatics.
Increase the heat to medium-high. Add the white scallion parts, carrot, celery, and a pinch of salt, then cook, stirring occasionally, until the vegetables start to soften.
Stir in the garlic, ginger, and cumin until fragrant. Add the corn and peas and continue to stir until they lose their frozen chill and start to soften.
Add the broth and soy sauce and bring the mixture to a boil. Reduce the heat to medium-low and simmer uncovered for about 10 minutes until the vegetables are completely tender.
Stir in the vinegar and sriracha, then taste for seasoning and adjust with more salt if needed.
Serve hot, topped with the reserved green scallion parts and cilantro.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 4 days.
