Creamy Vegan Corn Soup

June 11, 2019

Corn is already in season here in Florida and for whatever reason my kids aren’t fans of corn on the cob. I decided to try making a creamy vegan corn soup instead, which turned out to be a big hit with the kids and my husband (who can also be a little picky, too).

This soup is a total breeze to make. The only tricky part comes if you’re using fresh corn, which I highly recommend. If you’re using fresh corn, to get the corn kernels off the cob without losing any to the floor, place your shucked corn on a baking try with raised edges. Then slide a knife down as close to the cob as you can. You’ll have a baking tray full of kernels. You’re welcome.

Creamy Vegan Corn Soup

Serves 4


4 cups of potatoes, chopped (I use whatever potatoes I can find at the farmers market)

5 ears of corn, chucked and de-kerneled (should be about 4 cups of corn)

1 Tbs coconut oil

4 spring onions, white and green parts chopped

3 small cloves garlic, minced

1 cup carrots, diced

2 tsp fresh rosemary, chopped finely

1 cup chickpeas

1/2 cup cashews, soaked (I usually just toss them into the hot veg broth right before blending, but you can properly soak them if you want. only takes about 15 minutes with cashews) — alternatively, you can use 1 cup almond or other non-dairy milk

5 cups veg broth

salt/pepper to taste


Heat oil in a large pot. Add in the onions, garlic, and carrots. Stir well, especially if using spring onions. They cook quickly, which is why I add the carrots in earlier — to slow the cooking down a bit. Don’t let the onions or garlic burn.

Then add in the potatoes and 1 tsp of the rosemary. Stir everything together well, coating the potatoes with the onions, garlic, carrots, and rosemary.

Next, add the broth. Bring the liquid to a boil, then add the chickpeas, and reduce the heat to simmer with cover on.

Cook until the potatoes are soft.

In the meantime, steam your corn. Should take about 2 minutes. Corn is super easy. I prefer doing this to cooking the corn with the potatoes because I think it retains the sweetness of the corn a bit more, but alternatively, you could add the corn when the potatoes go in. Your call.

When the potatoes are soft, toss in the corn and remove from the heat. Separate out about half of the soup into a high speed blender. Add in the cashews or milk and blend it up. Once it’s smooth, return to the remaining soup so you have a nice chunky-smooth combo.

Add in the remaining rosemary, salt, pepper, and serve this up with some nice biscuits!

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