Chinese Sweetcorn Soup

Chinese Sweetcorn Soup

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.

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Prep Time5 minsCook Time10 minsTotal Time15 mins

Ingredients
 3 cm piece grated ginger or fresh ginger paste
 1 tsp ground garlic
 1 tbsp coconut oil
 1200 ml kettle boiled water
 2 small stock cubes (I used Kallo reduced salt & organic)
 3 tbsp corn flour
 1 cup mix of chickpeas, endamame beans & butter beansMy usual soup has egg in it but this mixture is a great substitution for egg protein
 ½ freshly squeezed lemon
 300 g frozen sweetcorn
 soy sauce to taste
 coriander or parsley
 freshly chopped green chillies (for the brave adults)
 spring onions
 Himalayan salt to taste
 black pepper to taste

Method
1

Dissolve the stock cubes & corn flour in hot water

2

Fan fry the garlic and ginger in coconut oil for 3-4 mins on low heat without browning. Sauté the beans and chickpeas

3

Pour the stock and cornflour mixture into a pot and let simmer on low heat occasionally stirring

4

Add the sweetcorn and garlic ginger paste with the beans and chickpeas

5

Squeeze some lemon juice

6

Add chopped coriander or parsley and season with salt & pepper to taste

7

Serve topped with spring onions, green chillies, soy sauce

Ingredients

Ingredients
 3 cm piece grated ginger or fresh ginger paste
 1 tsp ground garlic
 1 tbsp coconut oil
 1200 ml kettle boiled water
 2 small stock cubes (I used Kallo reduced salt & organic)
 3 tbsp corn flour
 1 cup mix of chickpeas, endamame beans & butter beansMy usual soup has egg in it but this mixture is a great substitution for egg protein
 ½ freshly squeezed lemon
 300 g frozen sweetcorn
 soy sauce to taste
 coriander or parsley
 freshly chopped green chillies (for the brave adults)
 spring onions
 Himalayan salt to taste
 black pepper to taste

Directions

Method
1

Dissolve the stock cubes & corn flour in hot water

2

Fan fry the garlic and ginger in coconut oil for 3-4 mins on low heat without browning. Sauté the beans and chickpeas

3

Pour the stock and cornflour mixture into a pot and let simmer on low heat occasionally stirring

4

Add the sweetcorn and garlic ginger paste with the beans and chickpeas

5

Squeeze some lemon juice

6

Add chopped coriander or parsley and season with salt & pepper to taste

7

Serve topped with spring onions, green chillies, soy sauce

Chinese Sweetcorn Soup

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