Vegan Sweet Corn Soup

Opps another soup recipe! Sorry, it’s just seriously good soup weather in New Zealand at the moment : )

Sweet corn is so wonderful in soup, adding delicious flavour and texture. Corn soups are often made with chicken but this vegan sweet corn soup recipe uses tempeh for a fantastic meat-free version. Tempeh adds a great texture to soups and stews and like tofu it can be combined with a whole range of flavours to create wonderful healthy and delicious meatless meals.

This vegetarian soup recipe is effort-less to prepare and delivers a great bowl of yummy comfort food; so good for a quick dinner after work and perfect for the whole family. Use shredded tofu if you can’t find tempeh but, it should be readily available if not in your supermarket than a good whole food or health food store.

Use fresh sweet corn if in season but tinned is fine when unavailable. A good quality homemade or brought stock will always add flavour to your soups. Whip this simple vegan recipe up for a great easy dinner. Enjoy with chunks of fresh multi-grain bread for dunking : )

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Recipe

Vegan Sweet Corn Soup
Preparation time: 30mins // Serves 4

  • I brown onion, finely diced
  • 1 stick of celery, finely diced
  • 1 chilli, finely diced (optional)
  • 2 garlic cloves, minced
  • 250g (9 oz) tempeh
  • 2 tbs cornflour (cornstarch)
  • 1 tsp powder vegetable stock
  • 2 x 410g (14.5 oz) tinned creamed corn
  • 2 cups corn kernels (fresh or tinned)
  • 1L (2 pints) homemade or good quality vegetable stock
  • 1 tbs brown sugar

to serve

  • soy cream or natural yoghurt (for non-vegans)
  • coriander (cilantro) or parsley

Crumble the tempeh into chunks. Combine the cornflour and powdered stock together in a small bowl. Toss the chunks of tempeh in the cornflour mixture and coat well.

Heat 1-2 tbs rice bran or vegetable oil in a good sized heavy based pot. Add the onion fry for 1 minute over a medium heat, add the celery, chilli and garlic, continue to cook for 3-4 minutes until celery and onion are soft.

Add the tempeh and toss, cooking over a medium heat, add a little stock if it begins to stick. Cook for 4-5 minutes until golden.

Add the stock, creamed corn, corn and brown sugar. Bring to a gentle simmer and allow to cook for 15 minutes until soup has reduce slightly and nicely thickened.

Serve warm drizzled with soy cream or natural yoghurt, torn coriander (cilantro) or parsley and a little sprinkle of Japanese spice powder (sansho) if desired.

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