Vegan Sweet Corn Soup Food

SIMPLE SUMMER CORN SOUP

Steps:

• To a large saucepan over medium heat, add olive oil, onion, and garlic and sauté for 3-4 minutes.
• Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.
• Add most of the corn, reserving a little for garnish, and stir.
• NOTE: If you plan to blend the soup, I recommend (as suggested above) adding half broth, half milk for a creamier texture. But if you intend to leave it unblended, forgo the milk and do all vegetable broth (4 cups | 960 ml) for best texture/flavor.
• Add broth and almond milk (if using), cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced - about 5-10 minutes.
• If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. If using nutritional yeast, add now.
• Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.
• To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. Add a sprinkle of paprika for color.

VEGAN CORN CHOWDER

Steps:

• If using cashews, soak 3/4 cup of raw cashews in warm water for 5 minutes. Drain. Puree the cashews with 3/4 cup of water. Set aside. If using canned coconut milk, skip this step.
• In a large dutch oven, heat oil/water over medium heat, add onion, celery, and red bell pepper, saute for 7 minutes. Add the garlic, thyme, and optional smoked paprika after 5 minutes.
• Add the corn, potatoes, bay leaves, and vegetable broth, bring to a boil, reduce heat, cover askew, and simmer for 15 minutes (or until potatoes are fork-tender). Add the vegan cream or coconut milk 5 minutes before soup is done. Remove from heat.
• Let chowder cool a few minutes and remove the bay leaves. Transfer 2 - 3 cups of the soup to a blender and puree. Add back to the soup, stir well, and season to taste with salt and pepper. For a thicker soup, puree up to half. Soup will thicken upon standing.
• Ladle into individual bowls and top with your favorite toppings.
• Serves 4 - 6

VEGAN CREAMY QUICK AND EASY SWEETCORN SOUP

Steps:

• Divide the spring onion into 3 equal parts. Slice 1 part horizontally for garnish and thinly shred the over 2 parts for cooking.
• Heat the olive oil in a saucepan, add the finely shredded spring onion and fry for 2-3 minutes until it turns slightly golden in colour.
• Pour in the creamed sweetcorn and then refill the tin to the top with water and pour that in as well. Cook on high heat until the soup is boiling.
• Add the chopped oyster mushrooms (if using), season with salt and bouillon and stir gently.
• Reduce the heat to medium, cover with the lid and simmer for 5 minutes.
• Pour the soup into two serving bowls equally, garnish with the rest of spring onion and coriander. This soup is best served hot.

VEGAN SWEET CORN SOUP

Steps:

• Blend corn kernels until half pureed.
• saute the onion in the olive oil for about 5 minutes. Add corn, salt, cumin, pepper. Saute for another 3 minutes.
• Add the water and the soymilk. Let it simmer for 10-15 minutes.