Slow Cooker Corn Soup

Slow Cooker Corn Soup


36 people made this

This is a zingy recipe that cooks up corn wonderfully in the slow cooker! You wouldn't even know it was vegan.


Serves: 6 

  • 2 (400g) tins whole kernel corn
  • 3 cups (750ml) vegetable stock
  • 3 potatoes, diced
  • 1 large onion, diced
  • 1 clove garlic, crushed
  • 2 red chillies, finely diced
  • 1 tablespoon chilli powder
  • 2 teaspoons salt
  • 1 tablespoon parsley flakes
  • 1 pinch black pepper, to taste
  • 1 3/4 cups (435ml) soy milk
  • 60g dairy free margarine
  • 1 lime, juiced

Preparation:30min  ›  Cook:8hours  ›  Ready in:8hours30min 

  1. Place the corn, vegetable stock, potatoes, onion, garlic, chillies, chilli powder, salt, parsley and black pepper in a slow cooker; cover. Cook on Low for 7 hours.
  2. Pour the vegetable mixture into a blender filling the jug no more than halfway full. Hold the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the mixture in the cooking pot.
  3. Once everything has been pureed return it to the slow cooker. Stir the soy milk and margarine to the mixture; cook on Low for 1 hour more. Add the lime juice to serve.

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