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Vegan Charred Sweetcorn Soup Recipe

Vegan Charred Sweetcorn Soup in a bowl, garnished with a cob of charred sweetcorn, red chilli, and fresh coriander, accompanied by lime wedges.
Vegan Charred Sweetcorn Soup in a bowl.

Indulge in this mouthwatering vegan soup recipe featuring charred sweetcorn with a Mexican-inspired twist! This delightful soup combines sweet corn, smoky charred flavors, and a spicy kick from red chilli, creating an irresistible bowl of goodness that's perfect for vegans and non-vegans alike. Serve it with a cob of sweetcorn on the side and savor the vibrant flavors of Mexico right in the comfort of your own home.



Serves: 4

Preparation time: 15 minutes

Cooking time: 25 minutes

Total time: 40 minutes



4 ears of sweetcorn, husked

1 tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

1 red chilli, deseeded and finely chopped

1 litre vegetable stock

Salt, to taste

1/4 cup chopped fresh coriander

Lime wedges, for serving (optional)



Preheat a grill or griddle pan on high heat. Place the sweetcorn on the grill and cook for about 10 minutes, turning occasionally, until charred on all sides. Remove from heat and let it cool for a few minutes.

Cut the kernels off of three ears of sweetcorn and set aside. Leave one ear whole for serving.

In a large pot, heat the olive oil over medium heat. Add the onion and cook for 4-5 minutes until softened. Add the garlic and chopped red chilli, and cook for another 2 minutes.

Add the charred sweetcorn kernels to the pot, followed by the vegetable stock. Bring to a boil, then reduce heat and simmer for 15 minutes.

Use an immersion blender or a countertop blender to carefully blend the soup until smooth. If using a countertop blender, allow the soup to cool slightly before blending and return it to the pot once blended.

Season the soup with salt to taste and stir in the chopped coriander.

To serve:

To serve, ladle the soup into bowls and garnish with a cob of charred sweetcorn, extra chopped red chilli, and coriander. Serve with lime wedges, if desired.


Additional Tips:

You can also use frozen or canned sweetcorn in place of fresh corn. If using canned corn, drain and rinse it before charring in a pan.

For an extra creamy soup For an extra creamy soup, you can add a dollop of vegan sour cream or a splash of coconut milk before blending the soup.

For a smokier flavour, add a teaspoon of smoked paprika to the onion and garlic mixture.

You can also add some diced avocado as a garnish for extra creaminess and a pop of colour.

To make this dish more filling, consider adding cooked black beans or some crumbled vegan tortilla chips as toppings.


Allergy information / alternatives:

This recipe is already vegan and naturally gluten-free. However, if you have a corn allergy, you may replace the sweetcorn with another vegetable of your choice, such as roasted butternut squash or pumpkin, and adjust the cooking times accordingly.


Nutritional Information (per serving):

Calories: 205 kcal

Protein: 6.4g

Carbohydrates: 35.8g

Fat: 6.2g

Saturated Fat: 0.9g

Fibre: 5.1g

Sodium: 641mg

Note: Nutritional information is approximate and will vary depending on the specific ingredients used.

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