Nourishing Vegan Sweet Corn & Peanut Soup
25 minutes
1209 reads
About Nourishing Vegan Sweet Corn & Peanut Soup
Craving a vibrant, flavor-packed meal that's both healthy and comforting? This vegan corn soup is an absolute game-changer, delivering a delightful explosion of sweet corn, warming ginger, and creamy peanut butter in every spoonful.This nutrient-rich soup is incredibly versatile, perfect for a wholesome breakfast, a light lunch, or a satisfying dinner. The harmonious blend of textures and tastes makes it a truly unforgettable culinary experience.Plus, it's incredibly easy to whip up! In minutes, you can enjoy a nourishing and delicious bowl of comfort customized to your liking.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Vegetables
- 1 cup Corn sweet
- 1 cup Bell Peppers capsicum, chopped
- 1 cup Beans chopped, green
Aromatics
- 1 tsp Garlic finely minced
- 1 tsp Ginger finely minced
- 2 tsp Curry Powder yellow
Other Ingredients
- 1/2 cup Soy Nuggets soaked
- 1 Tbsp Peanut Butter smooth or crunchy
- 1/2 tsp Basil dried
- 1 tsp Corn Flour
- 1 Tbsp Olive Oil
- 1/2 cup Water
- Salt to taste
- Pepper black, freshly ground, to taste
Instructions
- In a saucepan, heat the olive oil over medium heat. Add the minced ginger and garlic and sauté for about 30 seconds until fragrant.
- Add the chopped bell pepper, green beans, and sweet corn to the saucepan. Stir-fry for a minute or two.
- Add the yellow curry powder to the vegetables and stir to coat evenly. This step blooms the spices and enhances their flavor.
- In a small bowl, whisk together the cornstarch and water until smooth. This slurry will help thicken the soup.
- Pour the cornstarch slurry into the saucepan and stir well to combine. Bring the mixture to a simmer, then reduce the heat to low.
- Add the soaked soy nuggets to the soup. Season with salt and freshly ground black pepper to taste. Simmer for about 5-7 minutes, or until the vegetables are tender and the soup has thickened slightly.
- Stir in the peanut butter until it's melted and fully incorporated into the soup. This adds a creamy richness and nutty depth of flavor.
- Ladle the soup into bowls and garnish with dried basil. Serve hot and enjoy!
Recipe Notes
Good To Know
- For extra crunch, reserve a handful of finely chopped capsicum and add it just before serving.
- For a smoother texture, blend half of the soup and mix it back in.
- To add protein, stir in cooked soya granules or crumbled paneer during the last few minutes of cooking.
- Garnish with roasted curry leaves or a drizzle of chili oil.
Expert Tips
- Adjust the spice level by adding more or less chili powder or using a milder variety of pepper.
- For a richer flavor, sauté the vegetables in a little oil or butter before adding the broth.
- Fresh herbs like cilantro or parsley can be added just before serving for a bright, fresh flavor.
Storage Instructions
- Allow the soup to cool completely before storing.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 211kcalCarbohydrates: 6gProtein: 1gFat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gFiber: 2gSugar: 3g
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4 Comments
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Absolutely fantastic! Thanks for the recipe.
This looks so tasty! Thank you.
Such a perfect dish! Thank you.
This looks so appealing! Thanks for sharing.