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!Print
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.
- 1 cup chickpea flour
- 1 cup loosely packed cilantro
- 1/4 teaspoon salt
- 1/3 cup plain whole milk yogurt
- 1/4 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
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup plain whole milk yogurt (see note)
- 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.
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.
Nutrition: See the information.
Links: The dumpling recipe was lightly adapted from Vegetarian Ventures.
- Calories: 649
- Sugar: 17.8
- Sodium: 659.4
- Fat: 41.4
- Carbohydrates: 57.9
- Fiber: 10.7
- Protein: 17.9
- Cholesterol: 9.3
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).
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.