Creamed Mexican Street Corn Soup
Creamy Mexican street corn soup made with charred corn, vegan cheese, and spices, topped with pulled jackfruit, hot sauce, and crushed tortilla chips for the ultimate comfort food experience. Perfect for soup season with a touch of Mexican flair to warm you up during autumn and winter.
Serves: 2
45 minutes
Cook time
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Ingredients
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Ingredients:
- 1 can of jackfruit
- 2 tbsp smoked paprika
- 1 tbsp vegan bouillon stock
- 1 tsp miso paste
- 2 cans of tinned sweetcorn
- 1 onion
- 3 cloves garlic
- 1 tbsp vegan butter
- 1 tsp cayenne pepper
- 1 tsp cumin
- 1 tsp oregano
- 500ml stock (2 stock cubes)
- Handful of grated vegan cheese
- 1 tbsp vegan sour cream
- 1 tbsp nutritional yeast
- 1 tbsp corn flour
- Pinch of fresh coriander
- Drizzle of Tajin
- Drizzle of hot sauce
- Handful of tortilla chips
- 2 tbsp olive oil
🔄Sam Jones's Suggested Substitutes
Jackfruit Pulled Chicken Or Shredded Chicken
Vegan Butter Regular Butter
Vegan Cheese Regular Cheese
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