Creamy Corn Soup with Turmeric
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Creamy corn soup with turmeric is a warm, comforting dish with simple ingredients. The natural sweetness of the corn pairs perfectly with the earthy touch of turmeric. If you’re looking for something quick to whip up, this soup is great as a light lunch or as a starter for dinner with your family.
Pair this soup with crusty bread or a simple salad for an easy, satisfying meal.
How to Make Creamy Corn Soup
To prepare this soup, sauté onions in butter until softened, then add milk, turmeric, and a vegetable stock cube. Blend the corn into the base, then stir in heavy cream. Strain the soup after blending using a fine-mesh sieve for a smooth finish. Add a few reserved corn kernels to your bowl before serving for texture.
For the full recipe with ingredients and step-by-step instructions, continue reading below.
Customization Options
You can adjust the soup’s flavor by mixing in spices like cumin or smoked paprika. For a boost of protein, try adding shredded chicken or topping it with crispy chickpeas. Yum!
For extra texture and taste, sprinkle on crispy bacon bits or shredded cheese. You could also garnish it with croutons or a drizzle of hot sauce to make it stand out.
Corn Soup
This soup fits vegetarian and gluten-free diets.
Ingredients
- 1 can (12 oz) corn, drained
- 1 medium onion, peeled and chopped
- 1 tbsp butter
- 1 ½ cups (350 ml) milk
- 1 tsp turmeric (koenjit powder)
- 1 vegetable stock cube
- 4 tbsp heavy cream (about ¼ cup)
- Salt, freshly ground black pepper, and freshly grated nutmeg to taste
- A few sprigs of celery or parsley for garnish
Instructions
- Drain the corn in a colander.
- Heat butter in a pan over low heat and sauté the onion for about 3 minutes until softened.
- Add milk, turmeric, and the crumbled stock cube, stirring as you bring it to a boil. Remove from heat.
- Stir in ¾ of the corn kernels and blend until smooth using an immersion blender. Mix in the heavy cream.
- Strain the soup using a fine-mesh sieve for a smoother texture.
- Season with salt, pepper, and plenty of nutmeg. Garnish with finely chopped celery or parsley and add the remaining corn kernels.
Notes
Store leftover soup in an airtight container in the fridge for up to 3 days. To freeze, cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Reheat on the stovetop or microwave, adding a splash of milk or cream if needed.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 99Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 349mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 1g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
