Vegan sweetcorn soup

    55 min

    When pureed, sweetcorn soup is smooth and creamy even without adding any dairy.

    1 person made this

    Serves: 6 

    • 4 tablespoons olive oil
    • 4 cloves garlic, minced
    • 1kg frozen sweetcorn
    • 1 small potato, peeled and diced
    • 1 tablespoon cornflour (optional)
    • 1 tablespoon dried rosemary, crumbled
    • 1 sprig fresh rosemary for the decoration

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Heat olive in over low heat in a large pot,. Fry garlic till soft, about 3 minutes, add half of the sweetcorn, potato and rosemary. Fry for 2 minutes, then 1L water. Bring to the boil, cover and reduce heat. Simmer for 25 minutes.
    2. Puree soup with an immersion blender till smooth.
    3. Add the remaining sweetcorn and cook for a further 15 minutes. If the soup is too thin, dilute the cornflour in a little water. Stir it into the soup and cook, stirring, till thickened. Ladle into soup bowls, garnish each with a few rosemary needles, and serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)