SKIP TO RECIPE
This recipe is a vegan take on the traditional Chinese sweetcorn & egg soup, providing a delicious and hearty bowl of warm soup goodness. Made with simple ingreditens for a super flavour, this soup is nutritious and delicious for both kids and adults.
I grew up in Lisbon and was raised a vegetarian so our choices for restaurants and where to eat out, were limited. It was either Italian pizza & pasta or Chinese! Back in the day there was very little choice and we had Indian food at home all the time so that wasn’t a preferred option.
Chinese food was my favourite and I loved the sweetcorn and egg soup; I never had a Chinese meal without starting off with this soup.
Although you can use egg in your soup, you can make this recipe vegan by substituting the egg protein with a mix of chickpeas, endamame beans and butter beans. Get your vegan protein from these beans and pulses. For the most delicious tasting soup, I used Kallo reduced salt & organic stock cubes.
Other Recipes Like This…
For more delicious soup recipes, take a look at my warm and flavourful Miso Sweetcorn Soup, my low carb and vegan Cauliflower, Tofu & Courgetti Soup and my creamy and nourishing Cauli-Choi Tofu Soup.
All of my soups pair beautifully with a homemade Herby Garlic Bread.
Dissolve the stock cubes & corn flour in hot water
Fan fry the garlic and ginger in coconut oil for 3-4 mins on low heat without browning. Sauté the beans and chickpeas
Pour the stock and cornflour mixture into a pot and let simmer on low heat occasionally stirring
Add the sweetcorn and garlic ginger paste with the beans and chickpeas
Squeeze some lemon juice
Add chopped coriander or parsley and season with salt & pepper to taste
Serve topped with spring onions, green chillies, soy sauce
