Smoked paprika adds a depth of smoky flavor to this simple dish.
Keyword: chowder, corn, soup, vegan
Author: Katy Beskow
1red bell pepperfinely sliced
1 1/4cupsfrozen sweet corn
3 1/2cupshot vegetable stock
1can (14-ounce) full-fat coconut milk
1rounded teaspoon smoked paprika
pinchof sea salt
2spring onionsscallions, sliced on the diagonal
1handful of fresh cilantro
In a large pan, heat the oil over medium heat. Add the onion, then throw the red pepper, celery, and chile flakes into the pan and cook until softened, 2-3 minutes.
Tip in the sweet corn, vegetable stock, and coconut milk. Increase the heat to high. Stir through the smoked paprika, then partially cover with a lid. Cook for 10 minutes, stirring occasionally.
Remove from the heat and season with sea salt. Ladle half the soup into a blender and whirl until completely smooth. Pour the smooth half back into the unblended soup and combine. Serve hot with spring onions, cilantro, and a wedge of lime to garnish.
Used with permission from 15 Minute Vegan: Fast, Modern Vegan Cooking by Katy Beskow, Quadrille Publishing, 2017. Photography by Dan Jones.