Creamy corn and sweet potato soup (vegan)

Creamy Corn and Sweet Potato Soup (Vegan)

In a world where health and flavor can go hand in hand, creamy corn and sweet potato soup proves to be a wonderful dish, ideal for both chilly days and moments when you want to bring a touch of good mood to your plate. This soup is not only delicious but also packed with nutrients, having a rich content of vitamins, minerals, and antioxidants, thanks to its simple yet extremely healthy ingredients.

Total preparation time: 30 minutes
Cooking time: 10 minutes
Number of servings: 4

Ingredients:
- 1 medium onion (approximately 180 g, peeled)
- 2 carrots (approximately 130 g, peeled)
- 1 sweet potato (approximately 380 g, peeled)
- 1 can of corn (approximately 385 g)
- 1 can of light coconut milk (approximately 400 ml)
- 400 ml water or vegetable broth
- 1 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 1/2 teaspoon pepper
- 1 and 1/2 teaspoons salt (or to taste)
- 1 teaspoon dried thyme
- 1 tablespoon olive oil (cold-pressed)
- 1 tablespoon sunflower oil (cold-pressed)
- Chili flakes (optional, for a touch of heat)
- Whole grain oat biscuits (for serving, optional)

Step-by-step preparation:

1. Heating the oil: Start by heating a non-stick pot over medium heat. Add the olive oil and sunflower oil. This mix of oils will give you a more complex flavor and a pleasant texture.

2. Sauté the vegetables: Chop the onion into small cubes and grate the carrot. Add them to the pot and sauté for about 2 minutes, stirring occasionally. The goal is to soften them without browning. These vegetables will form the base of the soup's flavors.

3. Add the main ingredients: Cut the sweet potato into small cubes and add it to the pot, along with the canned corn, salt, pepper, dried thyme, ground ginger, and turmeric. These spices will not only enhance the flavor but also add a splash of color.

4. Boiling: Pour the coconut milk and water (or vegetable broth) over the vegetables. Cover the pot with a lid and let it boil for 10 minutes. You’ll know it’s ready when the sweet potato is soft enough to be pierced with a fork.

5. Blending: Meanwhile, prepare a blender. When the vegetables are cooked, pour the hot mixture into the blender. Blend until you achieve a creamy consistency. If you like to find larger chunks in your soup, you can reserve a portion of unblended soup and add it back in at the end.

6. Final adjustment: Taste the soup and adjust the seasoning to your preference. You may want to add a bit more salt or pepper.

7. Serving: Pour the soup into bowls and, if desired, add a few chili flakes for a bit of heat. Serving with whole grain oat biscuits adds a crunchy texture and enhances the culinary experience.

Practical tips:
- Ingredients: Choose a fresh sweet potato with a firm texture. This will add natural sweetness and a deep flavor to your soup. You can also experiment with other types of corn, such as fresh corn, if you want a more intense flavor.
- Variations: If you want to add a note of acidity, you can drizzle the soup with a little lemon juice before serving. Additionally, a splash of good quality olive oil or a few fresh cilantro leaves can completely transform the texture and flavor.
- Nutrition: This soup is rich in fiber, vitamins A and C, making it an excellent option for a healthy and nourishing meal. Additionally, coconut milk adds healthy fats, contributing to a greater feeling of satiety.
- Frequently asked questions:
- Can I replace coconut milk? Yes, you can use water or vegetable broth, but it will lose some creaminess.
- Can I add other vegetables? Absolutely! You can add zucchini, pumpkin, or even a bit of cabbage for extra nutrients and variety.

This creamy corn and sweet potato soup recipe is perfect for a quick dinner or a comforting lunch. Enjoy every spoonful and savor its vibrant flavors!

 Ingredients: 1 onion (180 g, peeled) 2 carrots (130 g, peeled) 1 sweet potato (380 g, peeled) 1 can corn (385 g) 1 can light coconut milk (400 ml) 400 ml water/vegetable broth 1 tsp ground ginger 1/2 tsp turmeric 1/2 tsp pepper 1 and 1/2 tsp salt 1 tsp dried thyme 1 tbsp olive oil (cold pressed) 1 tbsp sunflower oil (cold pressed) chili flakes whole grain oat biscuits