This soup is just about as easy as soup gets, and yet it tastes blimming gorgeous. This is a Rose Elliott recipe from her New Complete Vegetarian book.
For 4 small servings you need:
1 large onion, chopped
2 tbsp oil
700ml stock
395g can sweetcorn, drained (about 260g drained or equivalent of fresh or frozen)
pinch paprika
pepper to season
150ml soya milk
Sweat the onion in the oil for about 5 mins. Add the corn and stock and simmer for about 15 mins. Add the milk and paprika and blend. Really lovely :)
Yum - Thanks. Can you add regular milk if you're not vegan, or does it split?
ReplyDeleteThe recipe calls for single cream actually so milk would be fine. I just try and make as much of my food vegan as I can. Enjoy :)
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