Name: Creamy Paneer and Sweet Corn Soup
Total time: 25 min
Yield: 1 serving
Ingredients: 100g paneer, cubed; 1/2 cup sweet corn kernels (fresh or frozen); 1 small onion, finely chopped; 1 clove garlic, minced; 1/2 tsp ginger, grated; 1 small green chili, finely chopped (optional); 1 tbsp oil or butter; 2 cups vegetable broth; 1/4 cup milk or cream; Salt to taste; Black pepper to taste; Fresh coriander leaves for garnish

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A comforting and mildly spiced soup combining the creamy texture of paneer with the natural sweetness of corn, perfect for a light and nourishing meal.

Soup

Steps

Heat oil or butter in a saucepan over medium heat.
Add chopped onions, garlic, ginger, and green chili; sauté until onions are translucent.
Add sweet corn kernels and cook for 2 minutes.
Pour in vegetable broth and bring to a boil.
Reduce heat and simmer for 5 minutes until corn is tender.
Add paneer cubes and milk or cream; simmer for 3 minutes.
Use an immersion blender to partially blend the soup, leaving some texture.
Season with salt and black pepper to taste.
Garnish with fresh coriander leaves before serving.

Tips for Creamy Paneer and Sweet Corn Soup

Aim for a silky broth with visible corn and paneer pieces; blending too much can make the soup uniformly thick.
Keep the simmer gentle after adding dairy to help prevent curdling, and avoid letting the soup boil.
Have the garnish and bowls ready before serving; the soup is best enjoyed while hot and the paneer is tender.

Drink pairing

A crisp, unoaked white wine such as Sauvignon Blanc
Its bright acidity balances the creamy broth and complements the sweet corn without overwhelming the mild spices.

0% option: Sparkling water with a squeeze of lemon