Indo Chinese Corn Soup – this fragrant and flavorful soup is a quick and easy recipe – everyone will love this warmly spiced dish!
I love, love LOVE sesame. The scent, the flavor… tahini, oil, seeds, all of it! I do not know why I am not cooking with it daily. This glorious Indo Chinese Corn Soup calls for sesame oil in the recipe, and I also added a little bloop to the bowl when serving. A perfect finish.
This warmly spiced and fragrant soup is one of many quick and easy recipes from my friend Kathy Hester’s newest book, The Ultimate Vegan Cookbook for your Instant Pot. This book is brimming with helpful information about pressure cooking, and includes all kinds of basics, like cooking beans and various vegetables, to enjoy as is, or incorporate into recipes.
The first recipe I made? Jalapeño Powder. Yup. It isn’t even a pressure cooker recipe – Kathy included it because her recipe testers were having some difficulty finding it. Of course it is the first recipe that caught my eye. Because I love all things cheese, the Vegan Cauliflower Queso was the next recipe I had to make, and it exceeded any expectation I had. It was also a hit with a couple friends I shared it with. Kathy’s Zucchini Lemon Spelt Snack Cake is one I will be making soon, and the Pear Cardamom Steel Cut Oats for Two will be breakfast soon as well. We love our oats, and I never turn down cake. You all know I love cheesecake – the Chocolate Tofu Cheesecake with Hazelnut Oat Crust sounds just glorious. I will share photos when that one gets made.
I chose this Indo Chinese Corn Soup to share with you today because the flavors are warm and wonderful, and the recipe is quick and easy – I had everything but the cabbage already in my kitchen. We will be enjoying this all winter long – we both loved it.
from Kathy: I was introduced to Indo Chinese food a few years ago. Just like our American Chinese restaurants changed to fit our tastes, there were changes made to suit the Indian palate. The food tends to feature some Indian spices and is much less sweet than American Chinese food. This Indo Chinese Corn Soup has a bit of cumin in it with lots of ginger, which sets it apart from the rest.
Indo Chinese Corn Soup
YIELD: four servings
dairy, egg, and gluten free, vegan
5 cups (1.2 L) vegetable broth (or water with a bouillon cube)
2 1/2 cups (440 g) corn kernels
1 cup (128 g) minced carrot
1 cup (89 g) minced cabbage
1 tablespoon (18 g) soy sauce
2 teaspoons (9 g) sesame oil
2 teaspoons (8 g) grated ginger
2 teaspoons (6 g) minced garlic
1 1/2 teaspoons (3 g) ground cumin
ground pepper, to taste
Add the broth, corn, carrot, cabbage, soy sauce, sesame oil, ginger, garlic and cumin to your Instant Pot.
Cook on high pressure for 10 minutes. Let the pressure release naturally.
Blend about 3 cups (700 ml) of the soup to thicken and return to the soup. Taste, add pepper, and season as needed.
This makes a fantastic next day lunch over rice…
Indo Chinese Corn Soup recipe reprinted from The Ultimate Vegan Cookbook for your Instant Pot, with permission from Kathy Hester and Page Street Publishing.
printable Indo Chinese Corn Soup recipe:
- 5 cups (1.2 L) vegetable broth (or water with a bouillon cube)
- 2½ cups (440 g) corn kernels
- 1 cup (128 g) minced carrot
- 1 cup (89 g) minced cabbage
- 1 tablespoon (18 g) soy sauce
- 2 teaspoons (9 g) sesame oil
- 2 teaspoons (8 g) grated ginger
- 2 teaspoons (6 g) minced garlic
- 1½ teaspoons (3 g) ground cumin
- ground pepper, to taste
- Add the broth, corn, carrot, cabbage, soy sauce, sesame oil, ginger, garlic and cumin to your Instant Pot.
- Cook on high pressure for 10 minutes. Let the pressure release naturally.
- Blend about 3 cups (700 ml) of the soup to thicken and return to the soup. Taste, add pepper, and season as needed.