Vegan Corn Vegetable Soup Recipe

Name: Vegan Corn Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ¼ cups corn, frozen is fine; 6 cups water, divided; 1 tablespoon cornstarch; 1 teaspoon oil; ½ teaspoon cumin seed; 1 cup cabbage, chopped fine; 10 green beans, chopped; 1 carrot, diced fine; 1 medium tomatoes, chopped and seeded; ½ teaspoon black pepper; 1 teaspoon salt; 1 tablespoon lemon juice

Servings: persons

2 ¼ cups corn, frozen is fine
6 cups water, divided
1 tablespoon cornstarch
1 teaspoon oil
½ teaspoon cumin seed
1 cup cabbage, chopped fine
10 green beans, chopped
1 carrot, diced fine
1 medium tomatoes, chopped and seeded
½ teaspoon black pepper
1 teaspoon salt
1 tablespoon lemon juice

1
Boil the corn in the water for a long time, until soft.
2
Remove 1/4 cup of kernels and set aside.
3
Drain off as much of the water as you and blend the corn into a thick paste.
4
I use my immersion blender - way easier than ladling it all out into a blender.
5
At this point you can strain the corn kernels through a sieve so that any remaining husks are removed.
6
I admit it - I skip this step - too fussy for me.
7
In a small bowl, combine the cornstarch and 1/4 cup water.
8
Stir well and set aside.
9
Heat the oil over medium heat in a saucepan big enough to accommodate all the vegetables.
10
Test to see if the oil is hot enough by dropping in one cumin seed.
11
If it cracks immediately the oil is ready.
12
Stir fry the cumin seeds for about a minute.
13
Then add in the cabbage, beans carrot, and 1/4 cup water.
14
Cook over medium heat until tender, 8 to 10 minutes.
15
Add the tomato, the reserved corn, the corn mixture, the cornstarch mixture and 3 cups of water.
16
Bring to a boil.
17
Reduce heat to medium-low and simmer for 5 minutes.
18
Remove from heat, add in the lemon juice, salt and pepper, and serve.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 ¼ cups corn, frozen is fine, 6 cups water, divided, 1 tablespoon cornstarch, 1 teaspoon oil, and more.

Yes, Vegan Corn Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Corn Vegetable Soup

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