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Sweet Corn and Coconut Soup

The abundance of fresh corn on the cob is a highlight of summer vegetable growing and shopping. While it's delicious simply steamed and slathered in butter & salt, one of my favourite ways to enjoy its flavour is in a soup made creamy with kumara & coconut milk.

Top with a mineral-rich vegan pesto to add a green bitter component to the sweetness.

1 tablespoon ghee or coconut oil

1 onion, diced

1/2 t turmeric powder

1 red kumara, cut into small cubes

5 ears fresh sweet corn, kernels removed, 1/2 C reserved for garnish

6 cups vegetable stock

1 teaspoon sea salt

1 can coconut milk

Juice of 2 lemons or limes

In a heavy-bottomed soup pot, melt coconut oil & add onion - cook, until translucent.

Add turmeric, kumara & corn, stirring to combine.

Pour in vegetable stock, season with salt & simmer for 15-20 minutes.

Turn off the heat and stir in the coconut milk and lemon or lime juice.

Using an immersion blender, blend the soup until smooth & creamy, or add the soup in batches to a high-speed blender and blend until creamy.

Serve topped with pesto & reserved corn kernels.

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