Take four tablespoons of corn kernels and blend to a paste in your blender. Add water as necessary.
Dice and chop the carrots, green beans and scallions. Keep the scallion greens and whites separate.
Mince the ginger if using fresh ginger root.
On sauté, add the oil to the steel insert of your instant pot and add the ginger, green chilli and scallion whites. Fry for about 30 seconds.
Add the corn, carrot, green beans, white pepper, and salt. Sauté the vegetables for two minutes.
Add the water and mix well. Cancel sauté and secure the lid. Make sure the steam release vent is sealed. Press the pressure cooking button (high) and set the timer to two minutes. When the timer beeps, wait for five minutes before releasing the pressure.
Open the pot and press sauté again. Add the vinegar and cornflour slurry, and top with a few reserved scallion greens. You don't have to add all the greens if you don't want to. Stir the soup until it thickens slightly. It will take a minute or two to reach the desired consistency. Cancel sauté and spoon out the soup in deep bowls. Serve warm.
Use fresh sweet corn for this recipe. Canned or frozen corn will not yield the same flavor or freshness.
Use less or more cornflour to thicken the soup to the desired consistency, but don't overcook the soup after adding cornflour. As soon as you see it visibly thickening, switch off the heat.
Add some shredded cabbage if you want in place of, or in addition to the green beans.
Add a little chilli oil for extra spice or some soy sauce or tamari for added flavor.
Serving Size:1 cup
Keywords: sweet corn soup, instant pot soups, vegan soups
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