Sunshine Sweetcorn Chowder (Vegan)

Summer was nice while it lasted but don't despair - this recipe lets you have sunshine all year round!


As with all the best vegan recipes, this is accidentally so. The focus is on flavor with onions, peppers and the corn bringing sweetness, chilli for a kick, paprika for a smoky back note, coconut for creaminess and lime to perk it all up. This dish can be knocked up in around 15 minutes so you have no excuse - get cooking!

Sunshine Sweetcorn Chowder (Vegan)

Serves 4-6

1 tbsp oil

1 onion, roughly chopped

2 red peppers, finely chopped

¼ tsp chilli flakes

300g sweetcorn

800ml vegetable stock, hot

400ml coconut milk

1 tsp smoked paprika

2 spring onions, thinly sliced 

1 lime, juice only

sea salt and freshly ground black pepper

In a large pan with a lid, heat the oil over a medium heat. Add the onion and a good pinch of salt, then add the red pepper and chilli flakes, cover with the lid and cook for 2-3 minutes to soften slightly.

Add the sweetcorn, vegetable stock and coconut milk, then increase the heat to high. Stir in the smoked paprika, then cook for 10 minutes, stirring every now and then.

Remove from the heat and season with sea salt. Blitz the soup with a stick blender or transfer to a blender. Squeeze in the juice of the lime, taste and season to your liking. Serve hot, scattered with the spring onions to garnish.