Easy 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.

Before cooking, read up on food safety for people and pets (onion, garlic and chives are unsafe near animal friends – corn cobs are choking hazards).

Just bin allium scraps (leeks, onion, garlic, chives, shallots), as acids could harm compost creatures (same for citrus/tomato/rhubarb).

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.