Here is a quick and delicious soup that can be made in ten minutes. It serves three for a lunch or light dinner, and is vegan. What’s there not to love?
Coconut Corn Chowder (serves three)
1 tablespoon garlic, crushed
2 bay leaves
pinch of chili
1 tablespoon desiccated coconut
2 button mushrooms
400g (one can) coconut cream
400g (one can) creamed corn
1 cup vegetable stock
Chop the onion and mushrooms very finely. Fry in a splash of oil until the onions start to go translucent. Add the garlic, desiccated coconut, bay leaves, and chili, and fry for another minute. Add the coconut cream, vegetable stock, and creamed corn. Heat until almost boiling. Serve hot with crusty bread and butter, or white rice.
This was adapted from ‘The Taste Space’