Sweetcorn soup

Sweetcorn soup

Total: 30 min. | Active: 15 min.
vegan, lactose-free, Low Carb
Nutritional value / people: 237 kcal
, Fat: 14 g
, Carbohydrate: 22 g
, Protein: 5 g

This dish can be enjoyed as a light supper with toast or as a warming soup in bad weather. This delicious sweetcorn soup is sweet and spicy, and vegan to boot. It can be made with fresh, frozen or tinned sweetcorn.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp rapeseed oil
1 onion, finely chopped
1 ½ tins corn kernels (approx. 450 g), rinsed, drained
3 dl vegetable bouillon
2 dl coconut milk
herb salt, to taste
pepper, to taste
a little Micro Greens, as desired
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How it's done

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Heat the oil in a pan. Briefly sauté the onion. Add the sweetcorn and cook for approx. 1 min. Pour in the stock, bring to the boil, reduce the heat and simmer over a low heat for approx. 15 mins. Blend the soup, add the coconut milk, gently heat through and season. Garnish the soup with micro greens or cress.


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