Corn Coconut Cream Soup | Vegan recipe
"100% vegan and absolutely delicious corn soup recipe with a twist."
-- @ChefRudakova


Prep time 1hr
Cook time 40mins
Serves or Makes: 4


  • 3 each Large Onions
  • 4 each Corns
  • 2 each Dry Bay Leaves
  • 10 each Peppercorns
  • 2 sprigs Thyme
  • 5 litre Vegetable Stock
  • 1 tablespoon Lemon Juice
  • 1/ 2 can Coconut Cream
  • 1 box Silken Tofu
  • 2 sprigs Parsley (for garnish)


  • Step 1

    Prepare all the mirepoix for the soup: - Cut onion Paysanne cut - Make the Bouquet Garni (put 2 dry bay leaves, 10 peppercorns, 2 fresh thyme springs into a piece of chinacloth and tie with a twine). - Cut nibs off your corn.

  • Step 2

    Caramelize slightly the onions (do not let them turn brown).

  • Step 3

    Transfer the onions, corn and bouquet Garni to a large pot, cover with water and bring to boil. Reduce to simmer and let it cook until the corn in tender.

  • Step 4

    Puree the soup in a blender until smooth.

  • Step 5

    Pass the soup through the chinois or a very fine strainer.

  • Step 6

    Bring it back to boil, add coconut cream, lemon juice and season to taste.

  • Step 7

    Serve hot with silken tofu, some finely sliced greens like parsley or dill and granola.