- Preparation time
- 5 mins
- Cooking time
- 45 mins
- Difficulty
- Super Easy
- Serves
- 6 people
- Meal course
- Lunch
- Posted by
- Posted on
- December 7, 2015
- 690 gram
- Frozen sweetcorn
- 1 large
- Courgettes
- 2 medium
- potatoes
- 2 litres
- water
- 1 can
- butter beans
- 2 whole
- stock cubes (vegan chicken style or vegetable)
- 2 tsp
- Sesame oil
- 1 pinch
- Black pepper
This sweet corn is SO EASY to make, that the pic you see has actually been made by my 7 year old daughter from start to finish!
You don’t need any skills in the kitchen to cook this, yet it tastes so delicious, that you’d never guess it was so easy to make!
It reminds me a little of the chinese sweetcorn soup we used to get from the takeaway…
for those of you in the USA that can get the veganegg , you could also drop some of the egg mixture in to cook as they do with the chinese soup.
It is nutritious and filling, but also a low calorie lunch option, or a great starter.
My Plantified Mousses Recipe book is on it’s way to being finished, and you will receive an email letting you know when your FREE copy of the E-book is ready to download!
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Raspberry Mousse Imprime Entremet, as seen in the Free Mousse E-book for members of Plantified.
Enjoy
x
Katrina Stuart
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For completely fat free soup, do not add the sesame oil.
Winter Warm Sweetcorn and Sesame Soup
Ingredients:
690 gram frozen sweetcorn
1 large courgette
1 can butter beans
2 potatoes
2 litres water
2 stock cubes
2 tsp sesame oil
black pepper
Method:
– Place 2 litres of water in a large saucepan and bring to the boil
-Add the frozen sweetcorn and can of butter beans along with the stock cubes.
-Grate 2 potatoes and the large courgette and add to soup.
-Once soup is boiling turn down to a low simmer and cook for 45 mins or until the water starts to look whitish and cloudy.
-Turn off heat, add sesame oil then blend with an immersion blender stick until smooth.
– Serve with a thin drizzle of sesame oil and some cracked black pepper.
- Place 2 litres of water in a large saucepan and bring to the boil
- Add the frozen sweetcorn and can of butter beans along with the stock cubes.
- Grate 2 potatoes and the large courgette and add to soup.
- Once soup is boiling turn down to a low simmer and cook for 45 mins or until the water starts to look whitish and cloudy.
- Turn off heat, add sesame oil then blend with an immersion blender stick until smooth.
- Serve with a thin drizzle of sesame oil and some cracked black pepper.
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