Vegan Creamy Quick And Easy Sweetcorn Soup Recipes

VEGAN CREAMY QUICK AND EASY SWEETCORN SOUP

Vegan creamy quick and easy sweetcorn soup image

This unfussy sweetcorn soup only requires a few ingredients and can be prepared in 15 minutes. It has a creamy, mild and sweet flavour; popular with children. Also, It doesn't just go well with your Chinese meals, it also pairs well with toast or ciabatta.

Provided by K33 Kitchen

Time 15m

Yield Serves 2

Number Of Ingredients 8

Ingredients

1 tin creamed sweetcorn (normally around 400ml)*
400ml water (equal to the mls in the tin)
1/4 tsp salt
1/2 tsp Bouillon (vegetable stock) *
1 tsp olive oil
1 long spring onion (white part only)
50g oyster mushrooms, finely chopped (optional)
Handful of coriander, finely chopped (optional)

Steps:

Divide the spring onion into 3 equal parts. Slice 1 part horizontally for garnish and thinly shred the over 2 parts for cooking.
Heat the olive oil in a saucepan, add the finely shredded spring onion and fry for 2-3 minutes until it turns slightly golden in colour.
Pour in the creamed sweetcorn and then refill the tin to the top with water and pour that in as well. Cook on high heat until the soup is boiling.
Add the chopped oyster mushrooms (if using), season with salt and bouillon and stir gently.
Reduce the heat to medium, cover with the lid and simmer for 5 minutes.
Pour the soup into two serving bowls equally, garnish with the rest of spring onion and coriander. This soup is best served hot.

CREAMY VEGAN CORN CHOWDER

Creamy Vegan Corn Chowder image

I was experimenting with different menu ideas when I became a vegan, and came across this great low-fat comfort food chowder. Great for a meal starter or even the main meal itself.

Provided by BREGGIE110

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 small onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 clove garlic, minced
2 ½ cups water
2 cubes vegetable bouillon
2 cups corn
2 cups soy milk
1 tablespoon flour
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper

Steps:

Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots and garlic; cook until garlic is slightly golden.
Meanwhile, bring water to a boil over high heat. Stir in bouillon, and reduce heat to medium. When bouillon cubes have dissolved, add corn and the vegetables from the skillet. Cook until vegetables are tender. Add water, if necessary. Reduce heat to low, and pour in 1 cup soy milk. Stir soup well, then stir in remaining 1 cup soy milk. Quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.

Nutrition Facts : Calories 153 calories, Carbohydrate 20.5 g, Fat 6.7 g, Fiber 3.2 g, Protein 5.1 g, SaturatedFat 0.9 g, Sodium 476 mg, Sugar 7.1 g

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