Vegan Sweet Corn Soup Recipes

VEGAN SWEET CORN SOUP

Vegan Sweet Corn Soup image

Make and share this Vegan Sweet Corn Soup recipe from Food.com.

Provided by Dina Cohen

Categories Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 cups frozen organic corn kernels
1 vegetable bouillon cube
1 onion, chopped
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon black pepper
2 cups soymilk
1 cup water
2 tablespoons olive oil

Steps:

Blend corn kernels until half pureed.
saute the onion in the olive oil for about 5 minutes. Add corn, salt, cumin, pepper. Saute for another 3 minutes.
Add the water and the soymilk. Let it simmer for 10-15 minutes.

Nutrition Facts : Calories 245.8, Fat 10.2, SaturatedFat 1.4, Sodium 655.6, Carbohydrate 34.8, Fiber 5, Sugar 1.8, Protein 9.6

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.

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