A simple recipe for a wonderfully creamy and delicious vegan corn soup. Perfect for fall
Cut off the green of the spring onions and possibly use as a topping to serve. Finely chop the onions.
Heat the oil in a pan and sauté the onions briefly. Add the garlic, celery and corn. Continue steaming briefly (approx. 2-3 minutes).
Deglaze with 600ml vegetable stock and bring soup to the boil. Cover and simmer at medium heat for about 30-40 minutes.
Puree the soup with a hand blender to a creamy soup. Alternatively, a regular mixer can be used.
Add soy cream. If the soup is too thick, add a little bit of water. I have added 200ml.