Vegan Corn and Mushroom Soup

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Vegan Corn and Mushroom Soup is a simple, quick and comforting soup loaded with vegetables. It is one of the best soups that can be made in no time and is best on a cold or rainy day.

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This soup is also a good way to enjoy some mushrooms. Not everyone likes mushroom’s and if you want to start enjoying some, I would say this is a good recipe. Mushrooms are low in calories and are a rich source of fibre. There are different types of mushrooms available and each has different nutritional benefits. One can read more about mushrooms online. 

Vegetables used in soup

I like making such vegetables and especially Indo Chinese type of soup for my evening meals on days. This Vegan Corn and Mushroom soup is filling and easy to make. It has the goodness of mushroom and carrots and the crunch from the sweet corn. One can use bell peppers, zucchini and also celery in this soup. 

Recipe process of making Soup

I have sauteed this in simple onion, ginger and garlic. Veggies are then added. Mixed along with sauces to give it some extra flavour. Veggies are simmered in water and allowed to boil for a few minutes. 

Corn Starch Slurry / Rice Flour Slurry

Corn starch slurry is added to add thickness to the soup. If you are on a gluten-free diet be sure to use 100 per cent corn starch that is gluten-free or you can replace the corn starch with rice flour or Tapioca Flour, however, the texture will vary. If you are okay with the consistency, you can even skip corn starch altogether.

Few more recipes with Mushrooms

• Roasted Garlic and Herb Mushrooms
• Easy Vegan Pad Thai
• Bakery Style Veg Puff | Curry Puff
• Thukpa | Vegetable Noodle Soup

The Theme

I am sharing this with our group Shhhhh Cooking Secretly Challenge group, where the theme for this month is Moonsoon Treats. The theme was suggested by Shobha Ji from Shobha’s Food Mazza. Shobha Ji’s blog is a treasure of recipes and especially if you are looking for authentic recipes from Sindhi Cuisine. I want to try her healthy Detox Soup aka Drumstick soup. Looks so delicious and healthy and perfect for monsoon or chilly weather.

Meera Girdhar from Exotic and Easy cooking was my partner for the month. She gave me ginger and vinegar as the secret ingredients and I made this healthy, Vegan Corn and Mushroom Soup. 

Meera made this delicious monsoon special Air-Fried Corn kebab with the secret ingredients salt and green chilli. I also want to try here Lemon Chilly Baby corn. It looks dangerously addictive and yummy monsoon snack.

Vegan Corn and Mushroom Soup

Vegan Corn and Mushroom Soup is a simple, quick and comforting soup loaded with vegetables and is best on a cold or rainy day.

5 from 13 votes

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Course: Appetizer, Main Course, Soups

Cuisine: Indo Chinese, International

Keyword: Gluten Free, Monsoon Recipes, Vegan, Vegetables, Winter Recipes

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Servings: 6 people

Calories: 52kcal

Author: Renu Agrawal-Dongre

Equipment

• Heavy Bottom Pot
• Ladle
• Knife
• Small Bowl

Ingredients

• 1 Cup Mushrooms -chopped, I use Button/Chestnut/Shiitake Mushroom
• ¼ Cup Sweet corn kernels -Frozen or fresh can be used
• ¼ Cup Carrots cut lengthwise.
• 1 teaspoon Oil
• 1 tablespoon Soya Sauce
• 1 tablespoon Red chilly sauce / Sriracha Sauce
• 1 teaspoon Vinegar
• 1 tablespoon Oil – Olive Oil / Vegetable Oil
• 1 tablespoon Garlic chopped/grated
• ½ tablespoon Ginger chopped/grated
• ¼ cup Onion -Scallions, chopped
• 1-2 red chilly -Red Jalapeno, chopped – Optional, if you like spicy
• 1 tablespoon Cornflour/Corn Starch -More might be required
• 3-4 cup Water or as required
• Salt as required

Instructions

• In a heavy bottom, pot add the Olive Oil / Vegetable Oil.
  1 tablespoon Oil
• Once hot add the garlic, ginger and saute for a few seconds.
  ½ tablespoon Ginger, 1 tablespoon Garlic
• Now add the chopped onion and saute again until lightly translucent.
  ¼ cup Onion
  
• If using red chilly, add now.
  1-2 red chilly
• Add in the corn and carrots.
  ¼ Cup Sweet corn kernels, ¼ Cup Carrots
  
• Add in the soya sauce, Red chilly sauce / Sriracha Sauce and Vinegar.
  1 tablespoon Soya Sauce, 1 tablespoon Red chilly sauce, 1 teaspoon Vinegar
• Cook on high for 2-3 minutes until they start turning soft but still have a crunch.
• If using frozen corn, let it sit in normal water for 30 minutes or microwave for 1 minute in some water so that they come to room temperature.
• Add the chopped mushrooms and let them cook for a minute.
  1 Cup Mushrooms
  
• Now add the water, salt and let the mixture come to a boil. (Go easy on the salt as sauces have salt in them)
  3-4 cup Water, Salt
  
• In the meantime, make a slurry of corn starch.
  1 tablespoon Cornflour/Corn Starch
• In a small bowl, add cornstarch and ¼ cup water and mix it to a smooth paste.
• Once you get a boil in the soup simmer for 2-3 minutes.
• Now slowly add the corn starch slurry stirring the soup mixture continuously. If you do not stir while adding the slurry, at times you might get a big lump of corn starch mixture in your soup.
• Once the slurry is mixed, let it simmer for 4-5 minutes. The soup will thicken.
• If you need it to thicken more, add more corn starch slurry, but a little at a time. If you need it more on the liquid side, add more water. Adjust the consistency as required.
• Garnish with some noodles and serve hot.
  

Notes

• Standard US Size cups used.
• Do buy 100% gluten-free corn starch.
• Corn Starch can be skipped or replaced with rice flour or tapioca flour. 
• One can use bell peppers, zucchini and also celery in this soup.

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Nutrition Facts

Vegan Corn and Mushroom Soup

Amount Per Serving

Calories 52 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 0.3g2%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 236mg10%

Potassium 116mg3%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 934IU19%

Vitamin C 7mg8%

Calcium 11mg1%

Iron 0.3mg2%

* I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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