Easy Sweet Corn Soup Recipe

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Creamy sweet corn soup recipe- a vegan, vegetarian gluten free option without adding any corn starch.

Creamy Vegan gluten free corn soup recipe

I love corn in any form. I love it when its in salads, pastas, pizzas or actually anything.

While I grew up on sweet corn soup, this blended corn soup has been a recent discovery. By blending corn, you get this creamy soup with the taste reminiscent of sweet corn soup, without the need to add corn starch.

I have made this soup a couple of times now- the first time for a styling assignment for a brand. This time I wanted to try making the soup by roasting the corn in the husk first and then cooking and pureeing it. Unfortunately we could not find any corn in the husk, but if you do let me know how roasting the corn first and then following the recipe steps works for you.

Blending the corn gives a nice creamy thickness to the soup, and I have not felt the need to add any cream to it, even the original recipe had mentioned to add a cup of cream. You could though top the soup with a drizzle of cream or coconut milk, for a vegan version.

This corn soup is a great gluten free, vegan soup option and not that hands-on a recipe – so perfect for a weeknight meal option as well.

If you try this easy sweet corn soup recipe, please tag me in your creations on Facebook, Instagram or leave a comment here. Have a great week ahead.

Creamy Vegan gluten free corn soup recipe

Easy Sweet Corn Soup: gluten free, vegan fresh corn soup
 
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Serves: serves 3-4
Ingredients
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • ¼ tsp red chilli flakes
  • 3 cups corn
  • 1 jalapeno, chopped
  • Salt and pepper
  • 4 cups vegetable stock (you can use chicken stock if you like)
  • Cream or coconut milk to garnish
Instructions
  1. Heat oil and butter in a sauce pan.
  2. Saute the garlic till golden brown.
  3. Add the onions and cook till translucent.
  4. Add the corn and jalapeno cook for 5 minutes.
  5. Season with salt and pepper.
  6. Add the stock and let simmer for 10 minutes.
  7. Remove from flame, and blend the soup either using an immersion blender or a blender.
  8. When ready to serve, heat again. Check seasoning. You can top the soup with microgreens,a drizzle of cream, a sprinkle of red chilli flakes/chili oil, cilantro or green onions.
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One week of raw food. 21 meals of uncooked food. Nothing heated above 115F, and since I don’t have a dehydrator that meant only room temperature food. But I survived and live to tell!

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