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Vegan Corn and Mushroom Soup presented in a white bowl with a jute cloth underneath. Seen are some noodles served on the side

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.
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6 people

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
    Onion, ginger and garlic getting sauteed
  • If using red chilly, add now.
    1-2 red chilly
  • Add in the corn and carrots.
    ¼ Cup Sweet corn kernels, ¼ Cup Carrots
    Adding of veggies
  • 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
    Adding of 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
    Soup getting simmered
  • 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.
    Close up look of Vegan Corn and Mushroom Soup served in a white bowl.

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.