This Vegan White Bean and Corn Soup offers a rich, creamy, and vibrant blend of flavors that will leave you feeling nourished and satisfied. Packed with wholesome ingredients like white beans, corn, green chilies, and coconut cream, this plant-based soup is a perfect choice for those seeking a light yet creamy meal. With the addition of fresh avocado slices, jalapeños for a touch of spice, and cilantro for a burst of freshness, it’s a soup that’s as beautiful as it is delicious. Ideal for cooler days or any time you want a comforting, nutritious dish.
Ingredients
1 tbsp olive oil
Olive oil is used to sauté the aromatics, bringing out their natural flavors and adding richness to the base of the soup.
1 onion, diced
Onion adds sweetness and depth of flavor, serving as the foundation for the soup’s flavor profile.
3 garlic cloves, minced
Garlic provides an aromatic punch and enhances the overall savory profile of the soup.
2 celery stalks, diced
Celery adds a mild, fresh crunch that complements the other vegetables in the soup.
1 tsp ground cumin
Cumin brings a warm, earthy, and slightly smoky flavor that is essential to the soup’s depth.
1 tsp smoked paprika
Smoked paprika gives the soup a subtle smokiness, adding another layer of complexity.
1 can (15 oz) white beans, drained and rinsed
White beans are the star protein of this soup. They add a creamy texture and are high in fiber and protein, making the soup hearty and filling.
1 can (15 oz) corn, drained
Corn adds natural sweetness and texture to the soup, balancing the richness of the coconut cream.
1 can (4 oz) diced green chilies
Green chilies bring a mild heat and tang to the soup, enhancing the overall flavor profile.
4 cups vegetable broth
Vegetable broth forms the base of the soup, creating a savory and rich liquid that ties everything together.
1 cup unsweetened coconut cream (or another vegan cream alternative)
Coconut cream adds a rich, creamy texture, making the soup feel indulgent without the use of dairy.
1 tsp salt (to taste)
Salt helps to enhance and balance the flavors of the soup.
½ tsp black pepper (to taste)
Black pepper adds a gentle heat and enhances the flavor of the spices.
Fresh cilantro, for garnish
Cilantro brings freshness to the soup, cutting through the richness and adding a pop of green.
1 avocado, sliced (for topping)
Fresh avocado slices add creaminess and healthy fats, making the soup even more satisfying.
1 jalapeño, sliced (optional, for heat)
For those who enjoy a little spice, jalapeños can be added as a topping to give the soup a mild kick.
Instructions
Step 1: Prepare the Cream Base
Start by preparing the coconut cream (or any other preferred vegan cream alternative) in a food processor. Blend it until smooth and creamy, then set it aside. This will provide the creamy texture for the soup without the need for dairy.
Step 2: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, and celery to the pot. Sauté them for about 5 minutes until softened and fragrant. This step builds the flavor base for the soup and adds a savory aroma.
Step 3: Add the Spices
Once the aromatics are softened, stir in the cumin and smoked paprika. Cook for an additional minute, allowing the spices to bloom and release their flavors. This will infuse the soup with a warm, earthy base.
Step 4: Add the Beans, Corn, and Green Chilies
Pour in the white beans, corn, and diced green chilies, and stir everything together. These ingredients provide both texture and flavor to the soup. The beans will thicken the soup, while the corn adds sweetness, and the green chilies bring a tangy, spicy note.
Step 5: Simmer the Soup
Add the vegetable broth to the pot, bringing the mixture to a boil. Once boiling, lower the heat and let the soup simmer for about 15 minutes. This allows the flavors to meld together and the ingredients to soften.
Step 6: Blend the Soup (Optional)
For a thicker, creamier texture, you can blend part of the soup. Using an immersion blender, blend half of the soup directly in the pot, or transfer half of the soup to a regular blender and pulse until smooth. Once blended, return the soup to the pot, creating a creamier, heartier texture.
Step 7: Add the Coconut Cream
Stir in the coconut cream, which will give the soup its signature creamy texture. Let the soup simmer for an additional 5 minutes, allowing the cream to fully incorporate and enrich the broth.
Step 8: Season the Soup
Taste the soup and adjust the seasoning as needed with salt and black pepper. If you want to kick up the heat, feel free to add a little more black pepper or toss in some jalapeño slices.
Step 9: Serve the Soup
Ladle the soup into bowls and top with fresh avocado slices, cilantro, and sliced jalapeños if desired. The avocado adds a fresh, creamy texture that balances the richness of the coconut cream.
Tips and Variations
- Creaminess Adjustment: If you prefer a lighter soup, you can use less coconut cream or substitute with unsweetened almond milk or oat milk. However, keep in mind that this will reduce the creamy texture.
- Add More Heat: If you enjoy more spice, consider adding extra jalapeños or a pinch of cayenne pepper to the soup. You can also use spicy green chilies for an added kick.
- Add Vegetables: You can incorporate other vegetables into the soup, such as zucchini, bell peppers, or spinach, to add extra nutrients and flavor.
- Protein Boost: For added protein, consider throwing in some quinoa or plant-based crumbles, like tofu or tempeh.
- Garnishes: If you prefer different toppings, try adding a dollop of vegan sour cream, shredded vegan cheese, or a squeeze of lime for a tangy kick.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup stores well in the refrigerator for up to 3 days and the flavors continue to develop. It can also be frozen for up to 3 months. Be sure to let it cool completely before storing and reheat thoroughly before serving.
Can I use fresh corn instead of canned?
Yes, fresh corn can be used in place of canned corn. Simply cut the kernels off of 2-3 ears of corn and add them to the soup. Fresh corn will add a slightly different flavor and texture but will work well in this soup.
What can I use instead of coconut cream?
If you’re not a fan of coconut, you can substitute the coconut cream with other plant-based creams such as cashew cream, oat cream, or soy cream. These alternatives will provide a similar creamy texture without the coconut flavor.
How can I adjust the soup for more flavor?
If you feel the soup needs more flavor, consider adding a squeeze of fresh lime juice or a bit of nutritional yeast to bring out the richness and depth. A dash of vinegar can also help brighten the flavors.
Can I make this soup spicier?
Yes, if you like more heat, you can add extra jalapeños, cayenne pepper, or chili powder. Adjust to your preferred level of spiciness.
Conclusion
This Vegan White Bean and Corn Soup is a vibrant, comforting dish that’s perfect for any season. The combination of creamy coconut cream, hearty white beans, and sweet corn makes it a filling yet light option for those seeking a plant-based meal. With the added freshness of avocado, cilantro, and the option of extra heat from jalapeños, this soup is both satisfying and versatile. Whether you’re vegan or simply looking for a delicious meatless meal, this soup will surely become a favorite in your recipe rotation.