This delicious vegan creamy corn soup recipe will only take you 20 minutes from the beginning to the end and makes a perfect lunch or starter.
- Olive Oil - 2 tbsp.
- Vegetable Stock - 750ml / 3 cups
- Coconut milk - 250ml / 1 cup
- Corn - 2, large cans (drained)
- Leek - 2, finely sliced
- Salt & Pepper - to taste
- Mild Chilli Powder - to taste
To prepare the leeks, cut off the dark green parts and trim off the little beards at the bottom. Cut the leek into slices and wash them in water to remove the grit. Once done, drain well.
Heat the olive oil on medium heat in your stockpot. Sauté the leeks and allow them to ‘sweat’ over pretty low heat until they get soft, but not browned.
Add drained corn, vegetable stock and coconut milk to the pot and bring to a boil. Once boiling, reduce the heat and simmer for approximately 3-5 minutes.
Turn off the heat and let the soup cool down for a few minutes. Purée the ingredients with a hand blender in the stockpot.
When ready to serve, bring back to a simmer and season with salt, pepper and mild chilli powder. Enjoy.