Creamy sweetcorn soup (vegan)

Creamy sweetcorn soup

This is an easy and tasty soup for a midweek meal, taking only 25-30 minutes in all.

It works well with some crusty bread or my sun-dried tomato and spring onion savoury scones.

Finishing it with a swirl of soya cream and a few sweetcorn kernels gives a real restaurant appearance!

Ingredients (makes three good portions)

– 2 tablespoons olive oil
– 70g non-dairy margarine
– 1 garlic clove, finely chopped
– 1 white onion, finely sliced
– 150g potato, cut into small cubes
– 250g tin of sweetcorn
– 750ml vegetable stock
– 100ml soya cream
– salt and pepper
– 1 teaspoon of fresh chives, finely chopped

Method

1. Melt the margarine in a large pan or stock pot over a medium heat. Add the olive oil, then the garlic, onion and cubed potato. Cook for five minutes, until softened.
2. Add the sweetcorn (keep a little back for garnish) and cook for five more minutes.
3. Add the stock, bring to the boil, then reduce the heat to simmer for 10-15 minutes, until the potato has cooked through.
4. Stir in the cream and season to taste with salt and pepper. Then blend the soup with a stick blender or by pouring into a food processor. You get to choose how smooth you want it, although if you leave some of the potato cubes intact it adds to the texture.
5. To serve, pour into a warm bowl and garnish with a swirl of soya cream, a sprinkle of chopped chives and the remaining sweetcorn.

 

Notes:

Adapted and veganised from this recipe on the excellent BBC Food website.

 

Like this? Try these recipes and meals too:

Creamy leek and mushroom soup (vegan)
Mushroom & Butter Bean Stroganoff
Vegan scrambled eggs (or not)

 

 

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