Cold Sweetcorn Soup

Cold Sweetcorn SoupCalling all cooking phobes, this recipe is sooooo easy, there’s really no excuse for not trying it. It’s easy peasy lemon squeezy, as the kids at school say. (because I taught them to).

There are really only 3 ingredients if you don’t count the topping and one of those is salt. It just doesn’t get any easier.

This is a cold soup so it’s just perfect for the hot weather we’re having at the moment. For me it makes a nice change from Gazpacho, which I love, but don’t want to have every day in summer.

Do you have any unusual cold soup recipes?

Cold Sweetcorn Soup

Preparation: 10 minutes                  Servings: 4 bowls of soup       Cooking Time: 10 minutes                                                                   Total: 20 minutes


2 ears of sweetcorn

400ml (1 can) of reduced fat coconut milk

Salt to taste

Top with raw avocadoes dices with a little lime juice

Chopped tomatoes

Boil the sweetcorn on the cob for 10 minutes. Drain and cut the kernels off the cobs. Put in a blender with coconut milk and salt and blend until completely smooth. Allow to cool then put in the fridge for at least two hours. Pour into bowls, taste to see if you need more salt. Top with tomatoes or avocadoes or both and serve!

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3 Responses to Cold Sweetcorn Soup

  1. What a great post! I just followed you to stay updated on your future posts and I look forward to them. I recently started my own vegan/political blog, so feel free to check it out and let me know what you think!

    Have a great day! 😀

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