This creamy, warming soup serves 2 people, and contains around 350kcal per portion. It is gently spiced with ginger and chilli, but is mild and just so comforting on an Autumn day. Taking just 25-30 minutes to cook, this is a wonderful quick and easy lunch. Depending on how you prefer your soup, you can blend it as much or as little as you like – when I’m feeling particularly fancy, I pass a well-blended soup through a sieve to create a really smooth finished product.
This recipe is gluten free, and can easily be made oil free too. For an oil free version, skip step 1, and just add all ingredients except for oil to a pan, bring to a boil, and reduce to a simmer for 20 minutes with the lid on before continuing onto step 4.
Ingredients
- 2 cups of sweetcorn – you can use frozen or canned
- 1 medium onion, thinly sliced
- 1 cup of coconut milk
- 2 cups of vegan stock – I like vegan chicken flavoured
- 1 green chilli, finely chopped
- 2tbsp garlic ginger paste
- 1tsp rapeseed oil
Method
1. Heat the oil in a saucepan, and add the sliced onion, cooking for 3-5 minutes until soft and lightly browned
2. Add the garlic ginger paste and chilli, and cook for another few minutes
3. Add the sweetcorn to the pan and stir well before adding the stock and coconut milk. Simmer for 10 minutes
4. Allow soup to cool, then transfer to a food processor. Blend until it’s as smooth as you’d like, passing it through a sieve if you would like it velvety smooth
5. Pour into 2 bowls and dress with coriander or parsley