Ingredients

2 tbs Olive Oil
1 Onion
2 Sticks Celery
1 Chilli
3 Cloves Garlic
1/2 Head of Cauliflower, cut very small
1 tsp Sweet Smoked Paprika
1 tbs Dried Thyme
1 Bay Leaf3 tbs Plain Flour
2 cups/480ml Vegan Cream
2 cups/ 480ml Vegetable Stock
3 cups Sweetcorn, half blitzed until its almost pureed 
1 tbs Soy Sauce
1 tsp Sea Salt
2 tsp Black Pepper

Serve with

Round Loaf of Bread, top cut off & middle scooped out
Chopped fresh thyme
Charred Corn Kernels (optional)

Method

Pre heat a large sauce pan over a high heat.

Add the onion, celery, chilli & garlic to a food processor and blitz until they are chopped fine. 

Add the oil to the pan, followed by the onion mixture, paprika, thyme & bay. 

Sauté the mix for 2-3 minutes, stirring often. Add the cauliflower & cook for another minutes. 

Turn the heat down then add the plain flour. Cook out the flour for a minute or so. Then add the cream & stock. 

Mix well to remove any lumps. 

Add the blitzed corn & allow the soup to come to a boil and thicken up for around 4-5 minutes. 

Just before serving add the whole sweetcorn, soy & seasoning. 

Serve inside your bread bowl, garnish with fresh thyme leaves. 

Stay in the loop! Subscribe to my newsletter.