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Creamy Vegan Corn and Potato Soup

This Creamy Vegan Corn and Potato Soup is a comforting, budget-friendly dish that's easy to make and perfect for the whole family. Enjoy a bowl of creamy goodness loaded with flavor and nutrition.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups sweet corn (fresh or frozen)
  • 3 medium potatoes, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk (or any plant-based milk)
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Olive oil for sautéing

Method
 

Preparation
  1. In a large pot, heat a splash of olive oil over medium heat. Sauté the onion until translucent, about 5 minutes.
  2. Add the garlic and sauté for another minute until fragrant.
  3. Stir in the diced potatoes and vegetable broth. Bring to a boil, then reduce to a simmer for about 15 minutes, or until the potatoes are tender.
  4. Add the sweet corn, coconut milk, and thyme. Simmer for another 5-10 minutes.
  5. Use an immersion blender to blend the soup until creamy, or transfer to a blender in batches.
  6. Season with salt and pepper to taste. Serve warm.

Notes

For added flavor, sauté onions thoroughly and consider alternative plant-based milks if coconut is not preferred. You can also blend less if you like a chunkier texture. This soup can be garnished with herbs and served with toasted bread or a salad.