Inspired by: @zarreen
Looking for a quick, wholesome, and incredibly satisfying meal that's entirely plant-based and gluten-free? This creamy vegan sweet corn and quinoa soup is your perfect answer! It's an ideal choice for a cozy weeknight dinner, a healthy lunch, or a comforting bowl on a chilly evening. Packed with protein from quinoa and tofu, and rich in flavor, this soup is designed to nourish your body and delight your taste buds.
This recipe is for anyone seeking delicious, healthy vegan options, especially those with dietary preferences like gluten-free or dairy-free. It's a fantastic way to enjoy a hearty soup without any animal products, proving that comfort food can be both indulgent and good for you.
Why You'll Love This Sweet Corn Quinoa Soup
- Quick & Easy: Perfect for busy schedules, coming together in under 45 minutes.
- Nutrient-Packed: Loaded with plant-based protein from quinoa and tofu, plus fiber from vegetables.
- Creamy Without Dairy: Achieves a wonderfully smooth texture using rich coconut cream.
- Naturally Gluten-Free: Quinoa is a naturally gluten-free grain, making this soup safe for those with sensitivities.
- Versatile: Easily adaptable with your favorite vegetables and spices.
Ingredients
Yields: 4 servings Prep time: 10 minutes Cook time: 30-35 minutes
For the Soup Base:
- ⅔ can canned sweet corn (about 12 oz or 340g)
- ½ cup dry quinoa, rinsed (or ½ cup moong dal lentils, rinsed)
- 1 tablespoon cooking oil (for frying beancurd)
- 8 oz (225g) firm tofu, cut into ½-inch cubes
- 4 cups vegetable broth
- 2 tablespoons soya sauce
- 1 tablespoon cornstarch (or arrowroot flour), dissolved in 2 tablespoons water
- ½ cup coconut cream
- ½ teaspoon black pepper
- Salt to taste
For Garnish & Flavor:
- 2 tablespoons roasted chopped garlic
- ¼ cup chopped fresh spring onions
- ¼ cup chopped fresh coriander
- Optional: grated vegan cheese for serving
Equipment
- Large pot or Dutch oven
- Small bowl for dissolving cornstarch
- Frying pan (optional, for tofu)
- Chopping board and knife
Instructions
- Prepare Quinoa: Rinse quinoa thoroughly under cold water. If using moong dal lentils, soak them for at least 30 minutes.
- Fry Tofu (Optional): In a frying pan, lightly fry the tofu cubes until golden. Set aside.
- Combine Ingredients: In a large pot, combine the rinsed quinoa (or moong dal), vegetable broth, soya sauce, and black pepper. Bring to a boil, then reduce heat and simmer until the quinoa is cooked (about 15-20 minutes).
- Add Sweet Corn & Thicken: Add the ⅔ can of canned sweet corn (drain if not cream-style). Stir in the dissolved [cornstarch](https://www.abillion.com/products/rumford-corn-starch-10059297 mixture. Continue to simmer for 2-3 minutes, stirring constantly, until the soup thickens slightly.
- Finish with Cream & Aromatics: Stir in the coconut cream, spring onions, and chopped fresh coriander. Add the roasted chopped garlic and the fried tofu cubes.
- Taste & Serve: Taste the soup and add salt as needed. Serve hot, topped with grated vegan cheese if desired.
Variations & Adaptations
- Spicy Kick: Add a pinch of chilli flakes or a dash of sriracha for a warming heat.
- Extra Veggies: Incorporate finely diced carrots, peas, or spinach during the simmering process for added nutrients and color.
- Protein Boost: Increase the amount of quinoa or tofu, or add cooked chickpeas for an even heartier meal.
- Herb Twist: Experiment with other fresh herbs like basil or dill for a different flavor profile.
- Thicker or Thinner: Adjust the amount of cornstarch mixture for a thicker soup, or add more vegetable broth if you prefer a thinner consistency.
Tips & Hacks
- Quinoa Prep: Rinsing quinoa thoroughly is crucial to remove saponins, which can give it a bitter taste.
- Creaminess Factor: For an even smoother, richer texture, you can blend a portion of the soup (about half) before adding the coconut cream and final garnishes. An immersion blender works wonders here!
- Batch Cooking: This soup stores well in the refrigerator for up to 3-4 days and can also be frozen for quick meals later.
- Roasted Garlic Shortcut: If you don't have roasted garlic on hand, quickly sauté minced garlic in a little oil until fragrant before adding it to the soup.
Share Your Creation!
We hope you enjoy making this comforting and delicious vegan sweet corn and quinoa soup! Try it out and share your culinary adventure on abillion. We love seeing your plant-based creations!
Related Articles
Explore more delightful vegan recipes and meal ideas on abillion:
- Craving more hearty soups? Try this A vegan pumpkin soup recipe for cold days.
- Looking for another quick and easy soup option? Check out the Quick and easy vegan miso noodle soup recipe.
- Discover another quinoa-packed meal with our Easy Vegan Quinoa Yakimeshi Recipe.
- For a different creamy, coconut-based dish, dive into our Make this pea and coconut soup to start your meal.
Image Gallery
Below are images that capture the essence of this delightful soup.
A vibrant bowl of creamy sweet corn and quinoa soup, garnished with fresh spring onions and coriander, with a sprinkle of vegan cheese.
Close-up shot of the rich, creamy texture of the vegan sweet corn and quinoa soup, highlighting the corn kernels and quinoa grains.
