Sweetcorn & Silken Tofu Soup

Vegetarian , Vegan


4 fresh ears of corn (Rosedale Orchard)

2 onions, cut. 

3-4 cloves garlic, crushed (Te Mahanga)

1 big tsp cumin 

1 Tbsp of fresh thyme 

4 cups vegetable stock

2 cups of water

250gm silken tofu (Jia He Asian Food)

1 cup unsweetened almond mylk (suggested vendor: Ronia & Pippa) 

Pinch of cayenne pepper 

Olive oil

To serve: Brown sourdough/pane maggia (Beano’s Bakery)


Using a large pot, sauté the onions & garlic adding the cumin and thyme, cook off for 2-3 minutes. Pour in the water and stock. Bring to the boil and simmer for 10 minutes. Add seasoning and the tofu, then using a stick blender, blend together. Lastly, using a sharp knife, cut the corn from the cobbs, I find it easier to cut cobs in half then they are easier to hold. Add the corn to the soup mixture and cook for a few minutes. Taste and season to your preferences.  

To serve add a splash of olive oil and a good pinch cayenne. I served Beano’s brown sourdough/pane maggia with the soup.        


Recipe by: Amy Dougherty


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