"100% vegan and absolutely delicious corn soup recipe with a twist."
Corn Coconut Cream Soup | Vegan recipe
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Prep time: 1hr
Cook time: 40mins
Serves or Makes: 4
Recipe Card
ingredients
- 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)
Method
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.