Creamy corn soup

Serves 4-6 | prep time 15 min | cook time 30 min


  • 3 tbsp olive oil
  • 2 shallot, chopped
  • 1 big sweet potato, roughly chopped
  • 1 parsnip, roughly chopped
  • 3 corncobs
  • 4 garlic cloves, chopped
  • 1 tsp turmeric powder
  • 1 L vegetable stock, 2 cubes
  • Coco Start, to taste
  • Extra virgin olive oilparsley, leaves
  • Garden cress, to taste
  • Eatable flowers
  • Black pepper, freshly grounded


  1. Bring 1 L of water to a boil for the vegetable stock.
  2. Put a big pot on the stove on medium heat and add the olive oil, shallots, sweet potatoes and parsnip. Sauté while stirring occasionally, for around 10 minutes.
  3. Take a big knife and seperate the kernels from the cob of corn.
  4. Add the garlic and the turmeric to the pot. Then after 3 minutes of stirring add the vegetable stock, kernels and bring to a boil.
  5. Let it boil for another 15 minutes on low heat with the lid on.
  6. Pour into a food processor (or use a hand blender) and blend until silky and smooth. As desired, add a little extra water to the soup until the right thickness is achieved.
  7. Prep and put all of the ingredients for the topping on the table and serve the soup in a deep plate or a bowl with, of course, a big spoon of Coco Start!

vegan corn soup

Share on social media!