Creamy Coconut & Corn Soup With Maple Pumpkin Seeds , is a perfectly sweet immune boosting soup that everyone needs this summer. I don’t often use sweetcorn in recipes, however this recipe has given me a whole lot of love for the veggie!
Ready in 30 minutes, why not whip this soup up today?! Enjoy. Xx
1 onion, diced
1 tbsp of olive oil
2 garlic cloves, crushed
1 tbsp of grated ginger
200g of sweet corn
1 can of coconut milk
500ml of stock/broth
2 potatoes, cubed
Spoonful of yoghurt
50g pumpkin seeds
2 tbsp of maple syrup
Coriander
Pomegranate seeds
Place the onion in a pan with the oil, bring to a medium heat and cook for 5 mins until golden. Add the ginger and garlic, stir well. Add the corn, broth, coconut milk and potatoes. Bring to a simmer and cook for 30 mins.
While this is cooking, place the pumpkin seeds in pan with the maple syrup. Cook for 5 mins on a medium heat then leave to the side to cook and crystallise.
Blend the soup and top with the toppings. Season and serve.
My food philosophy is all about enlivening the hottest, happiest and healthiest you. It’s about keeping things simple and delicious so you don’t feel bored or deprived.
close