Sweet corn soup


Preparation info

  • Serves


    as a starter
    • Difficulty


    • Ready in

      3 hr 30

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

Sweet corn soup has always been a Chinese restaurant favourite. It’s the slow addition of beaten eggs at the end of the cooking process that creates its distinctive silky texture.


  • 1 tablespoon peanut or vegetable oil
  • 1 brown onion, finely chopped
  • 1


Heat the peanut oil in the insert pan of a slow cooker or a frying pan over medium–low heat. Add the onion, garlic, ginger, coriander root and salt and sauté for 7–8 minutes, without browning. Increase the heat to medium–high, add the Chinese rice wine and cook for 1–2 minutes, or until the liquid has reduced by two-thirds.

Return the insert pan, if using, to the slow cooker, or transfe