Vegan “Chupe” Corn Soup Recipe –
Have you had a day where work has been overwhelming and you just want to come home and have a nice warm soup to soothe your soul? Well, this super easy & quick, vegan Corn Soup is the perfect recipe to help you unwind and relax for the evening. Yet again, another recipe inspired by my mother. She used to make this soup (it’s non-vegan predecessor) for me as a kid all the time and this recipe has circulated around my family for a long time. There truly is nothing more comforting than mom’s homemade soup. James instantly felt the comfort when he tried it for the first time and now he claims it is his favorite soup!
This Latin version of Corn Soup (also known as Sopa de Maiz) calls for simple ingredients but with flavors that truly pack a punch! The best part: it’s completely plant-based! The full-fat coconut milk adds the depth of flavor this vegan interpretation needs to resemble its original predecessor. However, we’ve also made this with low-fat coconut milk and it’s still just as tasty! While the original version typically involves chicken bone broth as well as parts of the chicken and heavy cream, we’ve adapted those flavors with vegan ingredients using rich potatoes and hearty veggies to give this soup the soulful boost we can all use on a Monday, am I right? The best part: you dump all of your ingredients in a pot, turn on the stove, and within 45 minutes dinner is ready to go! This is my go-to recipe when James and I come home late and he’s craving a nice, hot meal. This soup stores well in the fridge for up to 5 days and is great for leftovers.
We hope you enjoy this plant-based, vegan Corn Soup recipe and try it for yourselves!
Vegan “Chupe” Corn Soup
- 1 tbsp Grapeseed Oil (Or Alternative Oil)
- 4 Stalks Celery Chopped
- 1 Large Yellow Onion Chopped
- 3 Cloves Garlic Minced
- 64 oz Vegetable Broth
- 1 Can Full Fat Coconut Milk (Or Low Fat)
- 5 Cobs Corn Chopped in Halves
- 2 Can Sweet Corn
- 1 Can Cream Corn
- 1 Red Pepper Chopped
- 1 Jalapeno Seeded and Chopped
- 4 Potatoes Chopped
- 2 Bay Leaves Whole
- 2 Envelopes Goya Sazon with Coriander & Annatto
- Cilantro For Garnish
- Salt To Taste
- Black Pepper To Taste
- Limes For Serving
- Heat a stock pot over medium heat with grapeseed oil and saute onions, celery, and garlic for about 2-3 minutes or until they’re soft and fragrant. Make sure the garlic doesn’t burn
- Once the onions, celery, and garlic have become fragrant, add all of the liquid ingredients and stir until combined
- Add in the remaining ingredients, cover with a lid, and cook over medium heat for about 25-30 minutes or until potatoes are soft
- Squeeze a bit of lime and garnish with cilantro just before serving and voila! Dinner is served and your tummy will be very happy
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