Sweetcorn Soup

A lovely satisfying bowl of creamy comfort soup that can be whizzed up in around half an hour.

Super simple to make in a tiny space and uses just a few store cupboard and everyday ingredients.

My version is vegan as once blended, I add a splash of oat milk. You can use any milk or even a splash of single cream or coconut cream.

I remove a tbsp of sweetcorn, which I sauté with smoked paprika to sprinkle over finished soup. This is optional but looks and tastes good.

Portions: 2 generous bowls
Prep and Cook Time: Just over 30 minutes
Cookware: A medium saucepan and hand blender / blender

  • 1 red onion – finely chopped
  • 200g white potatoes – peeled and cubed
  • 1 garlic cloves – chopped
  • 200g sweetcorn – tinned or frozen (reserve a tbsp of corn for topping)
  • 300ml veggie stock
  • chilli flakes – to taste
  • splash of any milk or single cream
  • 1 tbsp sweetcorn
  • pinch of smoked paprika


Heat a tbsp oil in your saucepan then, on a low heat, gently sauté the onion until softened.

After 5 -7 minutes, add the potato cubes. Combine with the oily onions, and add the garlic.

Cook for a minute to release flavour then add the sweetcorn, stock and a pinch of chilli flakes.

Stir well, bring to a slow boil, turn down heat and simmer for 20 minutes.

After 20 minutes, the potatoes will be soft, so remove from the heat, leave to cool for a few minutes then blend until smooth and creamy. At this point, I add a splash of oat milk to achieve a smooth, creamy consistency.

Season to taste with salt and chilli flakes, if needed, and you are almost done.

If you are using the topping, pop the reserved sweetcorn into a small pan and sauté with a splash of oil and a pinch of paprika.


Ladle into bowls, sprinkle with spiced sweetcorn and serve with a chunk of buttered bread.

I hope you enjoy!