~A delicious creamy and hearty soup that can be enjoyed any time of the year~
Prep time: 10 minutes
Cook time: 40 minutes
1 can 400g creamed corn
1 can 400g corn kernels
1 medium-sized onion diced small
2 cloves garlic minced
2 stalks green onions medium chopped
2 medium-sized potatoes peeled and medium chopped
2 tablespoons vegan chicken stock powder
4 cups water
salt and pepper to taste
2 tablespoons oil
Dried chives and smokey paprika to garnish (optional)
Heat oil in a medium-sized pot on medium heat. Add the onions and cook for 2 minutes until softened. Add the potatoes and cook 2 minutes to caramelise. Add a little of the water to prevent ingredients from sticking to the pan and stir well. Add the garlic and cook 1 minute and then add the green onion, stock powder, salt and pepper and cook 2 minutes stirring. Add the creamed corn, corn kernels and the water and mix well. Bring soup to the boil and then cover and lower heat to simmer for 20 minutes or until the potatoes are tender. Taste the soup and adjust seasoning if needed. Garnish with dried chives and smokey paprika.
Cooks tip: The soup should not be too thick or too thin. If it is too thick you can add a little more water to get it to the right consistency. If it is too thin you can mix 1 tablespoon of corn flour with 1 tablespoon of water. Mix it thoroughly to prevent lumps and add it to the soup mixing well to thicken it up.