Easy Creamy Vegan Sweet Corn & Quinoa Soup: Gluten-Free Comfort Food Recipe

2周前

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!

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