Vegan creamy quick and easy sweetcorn soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tin creamed sweetcorn (normally around 400ml)*
- 400ml water (equal to the mls in the tin)
- 1/4 tsp salt
- 1/2 tsp Bouillon (vegetable stock) *
- 1 tsp olive oil
- 1 long spring onion (white part only)
- 50g oyster mushrooms, finely chopped (optional)
- Handful of coriander, finely chopped (optional)
Method
step 1
Divide the spring onion into 3 equal parts. Slice 1 part horizontally for garnish and thinly shred the over 2 parts for cooking.step 2
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.step 3
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.step 4
Add the chopped oyster mushrooms (if using), season with salt and bouillon and stir gently.step 5
Reduce the heat to medium, cover with the lid and simmer for 5 minutes.step 6
Pour the soup into two serving bowls equally, garnish with the rest of spring onion and coriander. This soup is best served hot.
