No Sweat Vegan Sweet and Spicy Corn Soup


The blend of sweet and spicy stands the test of time, and this simple corn soup from the Fast Easy Inexpensive Vegan cookbook skillfully blends the two flavors. Serve with cornbread to double the goodness of corn and dip.

What do you need:

1 tablespoon rapeseed oil
1 red bell pepper, chopped
1 yellow onion, chopped
4 garlic cloves, minced or pressed
2 jalapeños, 1 finely chopped and 1 sliced, for garnish
3 tablespoons of flour
6 cups fresh or frozen corn kernels
4 cups vegetable broth
1 can (14 ounces) whole coconut milk
2 teaspoons taco seasoning

What are you doing:

  1. In a large saucepan over medium-high heat, heat the oil. Once hot, add the finely chopped peppers, onions, garlic and jalapeños, and sauté until the onions turn translucent and begin to brown.
  2. Sprinkle the flour over the vegetables and stir while the flour cooks for about 1 minute. Add corn and vegetable broth. Bring to a boil and cook for about 5 minutes, stirring often, until the soup is creamy and slightly thickened. Stir in the coconut milk and remove from the heat.
  3. Divide into serving bowls and garnish with the remaining sliced ​​jalapeño.

Photo credit: Sam Turnbull

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