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Thursday, 11 February 2016

Sweetcorn Soup

Vegan, Dairy-free, Wheat-free, Gluten-free, Yeast-free

I wanted to make a Recipe with Sweetcorn as its one of my Favourite Vegetables. I decided to make a hearty Soup packed full of Protein, flavour and goodness.
Soup is very versatile and is so easy to make, and can be flavoured to your own liking.
I wanted to try out some new Products i have from A.vogel. 
A.vogel is a health brand who sell a range of Natural remedies & Medicinal products, as well as Health Food products & Dietary supplements.

I decided to flavour my Sweetcorn soup with A.vogels Herbamare Spicy Salt, which is Sea Salt infused with 15 organically grown Vegetables, Garden Herbs and Iodine Kelp. Its free from Artificial Flavours & Preservatives and is 100% Natural.
Im sure to get a lot of use out of this product!
I also wanted to try out the A.vogel Herbamare Bouillon, which is a Herbal Soup concentrate which can also be used as Stock. It has a mild taste, and has a low Sodium content and is Gluten/Lactose Free! woo!!!

You can check out their website & products here-
I really enjoy the taste of this Soup, as its very light,mild & creamy with a light spice Kick. 
The texture is delicious, as you get the creaminess of the Potatoes and a little crunch & pop of fresh flavour from the Sweetcorn. Utterly mouth-watering. 
A must make for a Sweetcorn lover!
I enjoyed my Soup with some DS Gluten-free Chiabatta Rolls which can be picked up in the free-from section in Supermarkets & can also be found on Ocado etc, a sprig of fresh Coriander Leaf and a sprinkling of Sesame Seeds for added Omega 3!
-3 Shallots (Chopped) or 1 Large White Onion (Chopped)
-1 Garlic Glove (Crushed)
-4 Medium Red or White Potatoes (Chopped) I used Red.
-2 Tablespoons of Light Olive Oil
-Spice (I used A.vogel Herbamare Spiced Sea Salt)
-Pinch of Chilli Flakes
-1 Tablespoon ofVegan Stock in 1 Litre of Boiling Water (I used A.vogel Bouillion)
-400grams of Sweetcorn (Tinned)
-2 heaped Teaspoons of Pea protein (Optional)
Step 1- Pour 2 Tablespoons of Oil into a Large Wok/Pan and heat. 
Add in the Shallots & Garlic & heat for around 5 minutes, using a wooden spoon to make sure the veggies don't stick to the bottom & burn.
Step 2- Add the chopped Potatoes into the Wok along with the Sweetcorn, Spices, Stock and bring to the Boil. 
Then turn down the heat and allow to simmer with a lid until the Potatoes soften for around 20-25 minutes.
Step 3- Once fully cooked and the Potatoes are soft, mix in your Pea Protein(for added Protein), then transfer into a Food Processor/Blender and whizz up for around 15-20 seconds, until you get your preferred consistency.
Step 4- Once you have your correct consistency, Pour the soup back into your Wok/Pan and warm through until its warm enough to serve.

If you like this recipe, give it a go and make sure to tag me in your recreations on Instagram!
 I'd love to see your versions..remembering to hashtag #thelittleblogofvegan

Share & follow me for more yummy posts to come!

Holly Jade



  1. I notice you are using Herbamare power bouillon. What color does it make the broth? Yellow/clear? Or brown?

    1. Hello, it makes the broth a yellow colour! It makes the best soups. Its such a delicious to a veggie soup! x


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