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Mushroom and 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.

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.
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Prep Time 5 mins
Cook Time 15 mins
Course Soup
Cuisine Australian, Chinese
Servings 4

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!

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