Mushroom and Sweetcorn Soup, A quick and easy vegan take on Chinese style Chicken and Sweetcorn soup. Mixed mushrooms in a fragrant warming sweetcorn soup.
Mushroom and Sweetcorn Soup
A quick and easy vegan take on Chinese style Chicken and Sweetcorn soup. Mixed mushrooms in a fragrant warming sweetcorn soup.
Ingredients
Corn Puree
- 300 g frozen sweetcorn
- 500 ml vegan chicken stock or vegetable stock
Mushroom and Sweetcorn Soup
- 2 tablespoons olive oil
- 4 spring onions thinly sliced, greens seperated
- 3 cloves garlic minced
- 20 g ginger minced
- 200 g mixed mushrooms * thinly sliced or shredded
- 300 g frozen sweetcorn
- ¼ teaspoon smoked paprika
- 500 ml vegan chicken stock or vegetable stock
- 1 teaspoon light soy sauce
- ½ teaspoon cracked black pepper
- 1 tablespoon cornflour
- ½ teaspoon msg optional
Instructions
Corn Puree
- Add the frozen corn and the stock to a pan and bring to a boil. Simmer until the corn is cooked, around 4 minutes.
- Remove the pan from the heat then using a stick blender, blend into a rough puree. It shouldn’t be smooth but all the corn should be broken up.
- Set aside for later.
Mushroom and Sweetcorn Soup
- Heat the oil in a pan over medium heat. Once hot add the white parts of the spring onions, minced garlic and ginger. Gently saute until fragrant, around 1 minute.
- Add the sliced mushrooms and cook for 4 minutes stirring occasionally.
- Now add the rest of the frozen corn, smoked paprika, stock, soy sauce, cracked black pepper and corn puree. Bring to a boil then turn down the heat to a gentle simmer. Simmer until the corn is cooked through, around 5 minutes.
- Make a slurry using the cornflour by adding 3 tablespoons of cold water to it and mixing well. Add the slurry to the soup while mixing everything together and continue to cook for 1 more minute.
- Taste and adjust the seasoning. Add the msg if using. The amount of salt needed will depend on how salty your stock is. We added 1 teaspoon of salt at this stage.
- Serve in bowls and garnish with the green parts of the spring onions.
Notes
We used a mix of shiitake and oyster mushrooms. King oyster mushrooms shredded would also work.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!
