Recipe: Garma Garam Sweet Corn Soup

Niranjini Boloor‘s heart-warming bowl of healthy clear Sweet Corn Soup will keep you warm on a rainy evening.

Made in a jiffy, it can be served as a soup with a garnish of chopped coriander or mint leaves and some crusty toasted bread.

Or you can also enjoy it in a glass, as a juice served warm.

Sweet Corn Soup

Serves: 2-3


  • 2 ears corn, on the cob, chopped into 4 chunky pieces each
  • ½ inch ginger
  • ¼ tsp haldi or turmeric powder
  • 500 ml water
  • ½ slice lemon
  • 1 green chilly
  • Salt to taste
  • Chopped green dhania or coriander or cilantro, to garnish, optional
  • Chopped mint leaves, optional


  • Boil the water, corn, salt, lemon, green chilly, ginger in a pressure cooker over medium-high heat.
    After four whistles, turn off and let the pressure release.
    Open the lid and using a sieve, drain the water into a glass/bowl and discard the pieces of ginger, chilly and lemon.
    Using a fork or a knife, chop the corn kernels from the cob and add it to the soup water.
    Garnish with chopped coriander or mint leaves and serve warm with toasted bread or baguette.

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