Of all the summer produce, sweet corn is my favorite vegetable for soup (which is saying a lot since tomatoes are also in season). Sweet corn has the perfect balance of savory and sweet which makes it a winning partner with curry, as you'll find out if you make this recipe. This recipe ventures into meal territory with the addition of plump chickpea dumplings. I followed Vegetarian Venture's recipe which cooks the dumplings in a sauce (or in this case, soup). The result is a flavorful soup with hearty dumplings. Not quite ready to tackle the dumplings? This curried sweet corn soup is great by itself!
PrintCurried Sweet Corn Soup with Chickpea Dumplings
A flavorful and hearty summer meal that has a creamy corn soup as the base and easy gluten-free chickpea dumplings as the core of the meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
Ingredients
Chickpea Dumplings
- 1 cup chickpea flour
- 1 cup loosely packed cilantro
- ¼ teaspoon salt
- ⅓ cup plain whole milk yogurt
- ¼ cup avocado oil or other neutral flavor oil
Sweet Corn Soup
- 2 large ears of sweet corn (see note)
- 1 tablespoon olive oil
- 2 small shallots (minced)
- 2 cups low-sodium vegetable broth
- 1 tablespoon mild curry powder
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup plain whole milk yogurt (see note)
Instructions
- In a food processor, combine the chickpea flour with the cilantro and salt. Pulse until cilantro is minced. Add in the yogurt and continue to pulse, slowly adding in the oil. Run the food processor for 15 to 30 seconds until the batter is well mixed, set aside.
- Carefully remove the kernels from the sweet corn. Heat a large pan over medium-low heat. Add in the olive oil followed by the minced shallots. Cook shallots for 3 to 4 minutes then add in the sweet corn. Let the sweet corn cook for another 3 to 4 minutes, stirring occasionally. Add in the broth, curry powder, salt, and pepper. Bring to a boil, reduce to a simmer, and cook for 8 to 10 minutes until the corn is soft.
- Transfer the soup to a blender and puree until smooth. Pass through a sieve to remove any chunks and add back to the pan. Heat the soup over low.
- Wet hands and take roughly 2 tablespoons of the dumpling mixture and roll into a ball (alternatively, use a spoon and spoon the balls into the soup). Place the dumplings in the soup, cover, and cook until the dumplings are cooked through, about 10 minutes.
- Transfer the dumplings into two bowls. Swirl yogurt into soup, then ladle the soup over dumplings. Serve with a sprinkle of cilantro and sliced fresh vegetables, like red peppers.
Notes
Tips & Tricks: To remove the corn from the cob, I use a large bowl, place the tip of the ear down and carefully shave off the corn kernels by moving the knife down the cob.
Yogurt may have a tendency to separate while heating. Add the yogurt to the heat right before serving.
Stock up: Get the pantry ingredients you will need: vegetable broth, sweet corn, avocado oil
Nutrition: See the information.
Links: The dumpling recipe was lightly adapted from Vegetarian Ventures.
Nutrition
- Calories: 649
- Sugar: 17.8
- Sodium: 659.4
- Fat: 41.4
- Carbohydrates: 57.9
- Fiber: 10.7
- Protein: 17.9
- Cholesterol: 9.3
Chickpea Dumplings
variations
This soup with the chickpea dumplings is fairly straight-forward. If you're looking to make this vegan, use your favorite non-dairy yogurt and if corn isn't in season, this soup works well using frozen corn kernels (and bonus, you don't have to spend time removing the kernels from the cob!).
Herbs: If you're not a fan of cilantro, try flat-leaf parsley or even a handful of chopped chives in the dumpling dough.
Fried Dumplings: If you're looking for a bit of crunch to your dumplings, you can follow this recipe and fry the dumplings instead of steaming.
Tomato: If you're unable to find good sweet corn or just want to try a different variation, a curried tomato soup would work well as a base (something akin to this recipe).
Explore Curry Powder
Of all the spice blends I have in my cupboard, curry powder is one of my go-to's. I keep a few different blends in the cupboard based on flavor profile and heat level. I like a spicier curry but I usually stick with a mild curry to cater to those who don't. You can also blend your own- this is my favorite recipe.
Curried Cauliflower Wraps
Red Lentil Soup with Sweet Potatoes
Curried Pumpkin Soup
Siobhan says
This sounds delicious! Do you have a recommendation for an alternative to the whole milk yogurt? I cant have dairy and this sounds amazing but I'll need to sub that with something else 🙂 just want to keep the consistency!!
★★★★★
erin says
I think a non-dairy yogurt would work just fine!
Adam says
This was incredibly good.
★★★★★
Zoe says
Lovely soup recipe and another use for the chickpea flour!
Next time I'm making a double batch, as the family ate everything drop!
★★★★★
Anneafar says
This turned out well. I'd add a little cayenne to the soup if you want some heat. I think some kind of roasted/chopped cashew topping might be an awesome addition. The dumplings were super easy - the chickpea flour makes them really stiff so they held together really well.
Shannon says
Made this soup for dinner last night and it was delicious! I used frozen corn and vegan sour cream instead of yogurt, and it turned out perfect. Next time I will make the dumplings bite sized (personal preference) and probably include other chopped veggies such as mushrooms, zucchini, onions, etc., and maybe even noodles. Thank you so much for this recipe!
★★★★★
Diane says
Awesome! Made it as posted and it's delicious. I also sprinkled some tamari pumpkin seeds on top for crunch. It will definitely go into regular rotation. Thanks!