Roasted Sweetcorn Soup
Roasted Sweetcorn Soup

Roasted Sweetcorn Soup

Proof that vegan food needn't be bland or boring, the secret to this deeply flavourful soup is to first roast the squash, corn and onions so they're nicely caramelised. A perfect midweek lunch or light supper.

All products on this page have been selected by our editorial team, however we may make commission on some products.

Total Time
45 Minutes
600g of of squash, butternut or onion
2 brown onions (approx. 200g), cut into chunks
2 tbsp of vegetable oil for the roasting pan
500g of frozen sweetcorn
1 small garlic bulb, sliced horizontally
2 large handfuls of fresh coriander
½ tsp of crushed coriander seeds
2 mild chillies or 1 hotter, or to taste, roughly chopped
Salt & black pepper
Toasted sunflower seeds, and/or sesame seeds, to garnish (optional)
Step 1

Preheat the oven to 250°C/500°F/Gas 9.

Step 2

Scrub the squash with a vegetable brush. Cut it in half, remove the seeds and then cut the flesh into chunks; you should have about 500g.

Step 3

Put the onions in an oiled roasting pan together with the squash, sweetcorn and the halved garlic bulb. Roast in the middle of the oven for 30 minutes or until the vegetables have started to brown and the squash has softened.

Step 4

Transfer the roasted vegetables to a large pan; if you like, set aside a handful of sweetcorn to garnish the finished soup. Cut off the coriander leaves and place the stalks in the pan, along with the coriander seeds, chilli and 1 litre of water. Using a stick blender, blend until smooth.

Step 5

To serve, add salt and pepper to taste and bring to the boil. Serve the soup in bowls, topped with the coriander leaves and reserved sweetcorn. It’s also nice with toasted sunflower seeds and sesame seeds, with some good bread on the side.

Recipe courtesy of Happy Vegan Comfort Food by Karoline Jönsson, published by Pavilion Books.

Photography by Karoline Jönsson.

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily