Creamy Sweetcorn Soup


So many lovely smells from this vegetarian creamy sweetcorn soup. Very easy to make, recipe for 4 people and ready in just 25 minutes!

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Creamy sweetcorn soup
Veronique van Ohmydish

Made by Véronique

Published at 2016-11-17, this recipe is for 4 people and takes 25 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 22-02-2021

25 minutes 4 people Main course
Creamy sweetcorn soup


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  • 3 garlic cloves
  • Celery leaves
  • 3 spring onions
  • 300 gram sweet corn
  • 1 red chili pepper
  • Olive oil
  • Salt
  • 500 ml coconut milk
  • 500 ml water
  • 2 large sweet potatoes, or 4 smaller ones
  • 1 green bell pepper
  • 4 small naan breads
Creamy sweetcorn soup ingredients
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Kitchen equipment

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  • Chefs knife
  • Cutting board
  • Large pan
  • Vegetable peeler
  • Small sieve
  • Oven

Creamy Sweetcorn Soup

25 minutes 4 people Main course

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Preparation -- 10 minutes

Wash the celery leaves, green bell pepper and spring onions. Drain the can of sweet corn and wash clean using a small sieve under cold running water. Crush the cloves of garlic and slice into small pieces. Also slice the red chili pepper into thin slices, choose to remove the seeds or not.

Removing the seeds will make the creamy sweetcorn soup less spicy. Peel the sweet potatoes using a vegetable peeler. Slice the sweet potatoes into very small cubes using a chefs knife and a cutting board.

Make sure to slice them as small as possible, to decrease total cooking time. Also slice the green bell pepper into small cubes.  

Creamy sweetcorn soup
Creamy sweetcorn soup

Finishing up the creamy sweetcorn soup -- 15 minutes

Heat up the large pan and add in olive oil, directly add the sliced garlic and red chili pepper. Cook for 2 minutes, then add in the sweet corn and cook for another 2 minutes.

Pour in 500 ml water and 500 ml coconut. Stir well and turn down the heat to medium-low. Pre-heat the oven tot a temperature of 180 degrees celsius or 355 degrees fahrenheit.

SLIGHTLY wet the naan breads and bake them for about 5 minutes in the pre-heated oven. AFTER 5 minutes add in the diced sweet potato and green bell pepper.

Roughly chop up the celery leaves, add into the soup. Season the creamy sweetcorn soup by adding in a pinch of salt. Diagonally slice the spring onion and garnish the soup with it.  

Retrieve the naan breads from the oven and cut into thin strips. Enjoy your meal!

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