Homemade Vegan Sweetcorn Soup Recipe

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

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

Let leftover soup cool to room temperature, and store in a sealed container in the fridge for a couple of days. Cool completely before freezing leftovers (thaw before reheating in a pan, stirring often to keep the creamy texture).