Sweet Corn & Veggie Soup

What started as an attempt at chicken soup, soon turned into vegetable soup, which naturally took another turn and became (one of) the best mistakes I've ever made... 

Sweet Corn & Vegetable Soup!! 

But really. This soup combines the best flavors of a winter veggie soup with the natural sweet flavor from corn. Per usual, this soup IS NOT difficult to make. It takes a total of approximately 30 minutes, most of which does not require you to stand in the kitchen. Here's how to make it: 

Ingredients (serves 3):

  • 4 large carrots, chopped
  • 3 long celery stalks, chopped
  • 2 cloves garlic, minced
  • 2 parsnips, chopped
  • 1/3 cup yellow onions, chopped
  • 1 can yellow corn kernels, in water
  • 1 quart low sodium vegetable stock
  • 1/2 teaspoon pepper
  • 1/2 teaspoon turmeric


  1. In a large pot, combine all vegetables except for corn, and turn heat to medium-high. Add a bit of vegetable stock to prevent veggies from sticking to bottom of pot. Place lid on pot and heat for about 5-8 minutes.
  2. Add the rest of the vegetable stock, remove the lid, and continue to cook on medium heat for another 20 minutes. Mix vegetables occasionally. 
  3. Add can of corn and allow some of the water from the can into the soup. Add pepper and turmeric, and allow to cook for another 5 minutes. Enjoy!