Vegan Mexican corn soup recipe

By Lisa Brant | 16th January 2018
Mexican corn soap made at La Crisalida health and wellbeing retreat

Enjoy our vegan Mexican corn soup recipe – it´s quick and easy to make, and will bring warmth to your insides, even when the weather is cold outside. The soup is low in calories and fat, yet it´s still filling, so you can try it if you want to lose weight whilst still enjoying food.

The flavours of Mexican food include garlic (lots of it!), onion, coriander (cilantro) and cumin, all of which you will find in this recipe. We use a number of herbs and spices in the recipe, most of which we consider standard for our store cupboard, so it´s worth investing in some dried herbs and spices for your kitchen cupboard.

Sweetcorn is one of those vegetables that you can usually find in your freezer, so this is a great recipe for times when you don´t have much left in your fridge! If you do not have fresh coriander, then you can use ground coriander instead, or miss it out completely. Remember, you can also add some cooked chickpeas, or maybe some cooked black beans (another popular food item in Mexican cooking), for added protein and energy. Tailor this recipe to suit yourself – add some cayenne if you like it more spice-hot!

Vegan Mexican corn soup recipe

Serves: 4
Calories: 332 total, 84 per serving

Ingredients

1 medium onion, finely chopped
2 sticks celery finely chopped
3 large cloves garlic, peeled and finely sliced
2 large courgettes, chopped into small chunks
¼ tsp freshly ground black pepper
1 tbsp ground cumin
1 tsp ground coriander
1 tsp paprika (sweet)
2 cups water or homemade veggie stock
2 bay leaf
Zest from 1 lime
4 tbsp lime juice
1 cup sweetcorn
Large handful fresh coriander, finely chopped

Method

In a large pan, cook the onion and celery in a little water for 10 minutes, until they start to soften.

Add the garlic and courgette, black pepper, cumin, ground coriander and paprika, stirring well, so that the herbs and spices lightly coat the vegetables. Continue to cook for a further 10 minutes, stirring occasionally. The veggies should start to become soft and a light brown colour. Add a little more water if the vegetables start to stick to the pan.

Add the water (or homemade stock), bay leaf, lime zest and lime juice. Bring to the boil, then reduce the heat and simmer, uncovered, for 20 minutes. Taste, add more herbs/ spices/ lime as needed.

Add in the sweetcorn and the fresh coriander, return to a low boil then simmer for a further 2-3 minutes, until the sweetcorn is cooked.

Serving suggestion

Serve, topped with some fresh coriander leaves.

Find more plant-based food recipes on our blog

We have lots more plant-based food recipes on our blog, together with some fabulous juice recipes and other articles about health and wellbeing. You can also read more about the amazing plant-based food that we serve at La Crisalida health and wellbeing retreats on our food page.

Headshot of Lisa Brant - Founder of La Crisalida Retreats
Lisa Brant

Lisa has been working in the field of health for over twenty years, first as an epidemiologist and now following a more alternative route! She is a therapeutic hatha and yin yoga teacher and also teaches mindfulness meditation. Lisa is a nutritionist so designs all our menus, as well as running the retreats. She is also qualified in NLP and hypnosis. Over the years Lisa has overcome her own health challenges with severe endometriosis and is happy to share her story.

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