Mains/ Starters

Coconut Corn Soup

Happy Sunday everyone! Sorry that it’s been a while since I’ve posted on my blog and YouTube channel, but these past couple of weeks have been pretty busy. With finishing off my fall semester, going on a mini break to Montreal, and now having my wisdom teeth removed, I’ve had my hands full. Since I’m prevented from eating solid foods given my current post surgery situation, I thought I would show you how to make this easy and flavourful coconut corn soup. This recipe is inspired by an all vegan restaurant I went to while in Montreal called LOV. One of their soup specials the evening I dined there was a coconut corn soup topped with chili oil. I’m not a huge fan of having coconut in savoury dishes, but something about this combo really worked. I wanted to recreate this soup and I think it will be a great starter at any holiday party this season. You should have most of these ingredients already in your pantry, so it’s also great as a fast weeknight meal.

This soup freezes well so feel free to make double the recipe and have corn soup to enjoy all winter long. This soup is not only flavourful, but it’s really easy to make, so let’s get started!

Vegan Coconut Corn Soup

Print Recipe
Serves: 5 Cooking Time: 30 minutes

Ingredients

  • 1 tbsp of vegan butter
  • 2 chopped shallots
  • 2 minced garlic cloves
  • 2 chopped celery stalks
  • 2 large chopped and peeled potatoes
  • 1 tsp of salt
  • 1 tsp of pepper
  • 1 tsp of paprika
  • 1/2 tsp of garlic powder
  • 1 165ml can of coconut milk
  • 2 cans of crushed corn (398ml each)
  • 2 cups of vegetable broth
  • Optional: Garnish with sliced chilies and chives

Instructions

1

In a large pot on medium heat, melt the butter. Once melted, add in your shallots and sweat until translucent. Next, throw in the garlic, celery and potatoes. It's okay that the vegetables are in large chunks, since we will be puréeing this later. Take a wooden spoon and mix everything together. After 3 minutes of stirring, add in your spices and stir well till the vegetables are coated.

2

Pour in your coconut milk, crushed corn, and vegetable broth. Mix well and lower the heat to a low simmer. Put the lid on the pot and cook until the potatoes are cooked through. Every few minutes give the soup a stir to ensure the bottom doesn't burn.

3

After 20 minutes, your potatoes should be cooked. To see if they are, take a fork and pinch a potato, if it's tender, it's done.

4

Take your pot off the heat and with an immersion blender, purée your soup until smooth. Give the soup a final taste and see if you need to add more salt or pepper. Serve in a bowl and top with chives and red chilli if you like.

Notes

If you would like to freeze the soup, cool the soup and portion into freezer safe bags.

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