A Recipe for Homemade Sweetcorn Soup

This sweetcorn soup (Full of Plants) is a delicious supper, from one of nature’s sweetest vegetables. And just look at the colour! It’s made with fresh or frozen sweetcorn, vegan butter (Flora has no palm oil), garlic, onions and shallots, and thickened with coconut cream.

Sweetcorn is a popular ingredient in England, even only in the green giant tins! It’s naturally sweet, so lends itself well to sweet recipes too. Here are good recipes to use up unopened cans sitting in the cupboard (if opened, transfer leftovers to covered container for food safety.

Read up on food safety for people and pets (chives are toxic and corn cobs are choking hazards). Bin allium scraps (onion, leeks, garlic, shallots, chives) and tomato/citrus/rhubarb scraps (acids may harm compost creatures). 

Fully remove tinned lids (or pop ring-pulls back over holes) before recycling, to avoid wildlife getting trapped.

If you make a lot of homemade soup, it’s worth investing in a good stick blender, to save the faff of washing blenders all the time. It’s UK law that whoever sells it to you, has to take your old appliance back for recycling.

You could also use Souper Cubes. Sold in Lakeland, these are like giant silicone ice-cube trays. Just pour in cooled leftovers and freeze. Then when you want soup, just pop a portion out and thaw overnight in the fridge, before cooking up to a safe temperature. That way, you can make bigger batches, even if you are only cooking for one or two, with no food waste.