Try Instant Pot Vegan Soup with corn. A simple, plant-based delight! In just a few steps, we're combining the natural sweetness of corn with fresh veggies and herbs.
This soup is both hearty and flavorful, offering a satisfying bowl without the fuss. Instant Pot Vegan Corn Soup, is a great choice for plant-based eating! This has to be one of my favorite Vegan and Vegetarian soup recipes.
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Why This Recipe Works
- Super Fast: The beauty of this vegan corn soup is that it’s made entirely in the Instant Pot making it a much easier and quicker process than traditional stovetop recipes.
- Simple Ingredients: The simple ingredients make this an Instant Pot vegetarian soup as well as vegan. A perfect creamy soup for a cold night.
- Gluten Free: This Instant Pot Vegan corn soup is both a gluten-free soup and dairy-free soup and it's great for the Anti-inflammatory Diet.
📋 Ingredients
Here are the ingredients required for pressure cooking this vegan corn soup:
- Red Potatoes: Form the hearty base of the puree, providing a comforting, starchy texture and subtly sweet flavor.
- Carrots: Add a sweet, earthy note to the puree, while also contributing to its vibrant color.
- Stalks Of Celery: Lends a fresh, slightly bitter contrast to the sweetness of the other vegetables, adding depth to the flavor profile.
- Frozen Corn: Adds a pop of sweetness and texture to the puree, enhancing its overall taste and nutritional value.
- Vegetable Broth: Forms the liquid base of the puree, infusing it with a savory depth of flavor.
- Coconut Milk: Brings a creamy, slightly sweet and tropical nuance to the puree, adding richness without dairy.
- Turmeric: Contributes a warm, earthy flavor and a beautiful golden color to the puree, as well as offering anti-inflammatory benefits.
- Paprika: Adds a mild, smoky heat to the puree, balancing the sweetness of the vegetables.
- Rosemary Sprigs: Lends a fragrant, herbal note to the puree, adding complexity and aroma to the dish.
- Salt: Enhances the natural flavors of the ingredients and balances the overall taste of the puree.
- Olive Oil: Adds a rich, smooth mouthfeel to the puree and helps to blend all the flavors together harmoniously.
- Cracked Black Pepper: Adds a subtle heat and aromatic touch to the puree, rounding out the flavor profile beautifully.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Potatoes: You can also experiment with different types of potatoes such as sweet potatoes or Yukon gold potatoes.
- Milk: If you don't mind non-vegan corn soup you can switch out the coconut milk for regular milk for similar results.
- Corn And Mushroom Soup: Enhance the earthy flavors by adding sautéed mushrooms to your vegan corn soup. Sauté mushrooms separately with garlic until golden brown, then fold them into the corn soup for a delightful mushroom twist.
- Instant Pot Lentil Soup With Corn: Boost the protein content by incorporating cooked lentils into your vegan corn soup. Add pre-cooked or canned lentils during the last few minutes of cooking, allowing them to infuse the soup with their nutty taste and hearty texture.
🔪How to Make Instant Pot Vegan Soup
- Step 1: Add celery, carrots, potatoes, and corn to the Instant Pot. Pour in the vegetable broth so it covers the vegetables.
- Step 2: Add the olive oil, turmeric, rosemary, and paprika. Next, add the salt and pepper. Stir well
- Step 3: Add potatoes and corn to the Instant Pot. Close the Instant Pot lid. Set the valve to a sealed position. Pressure cook on high pressure for 5 minutes. Once the Instant Pot stops counting down, perform a quick release of the pressure.
- Step 4: Add the coconut milk to the vegan soup. Using an immersion blender, blend the soup for around one minute. This will give it the creamy texture needed. Serve the vegan soup with a garnish of freshly cracked black pepper, rosemary, or fresh parsley. Enjoy!
👩🍳 Expert Tips
- Use Fresh Corn: For the sweetest, most flavorful soup, opt for fresh corn on the cob. Cut the kernels off the cob and use the cobs to make a homemade corn broth for an extra depth of flavor.
- Enhance the Sweetness: If your corn isn’t as sweet as you’d like, a touch of maple syrup or agave can help balance the flavors without overpowering the natural taste of the corn.
- Finish with Fresh Herbs: Garnish your soup with fresh herbs like cilantro, parsley, or basil to add a burst of freshness and brighten up the flavors just before serving.
💭 FAQs
If you have fresh corn that you want to use up, you can. I like using frozen corn because it tends to have a bit more firmness to it in the soup. It’s also just a super simple way to prep the meal rather than having to cut fresh corn from the husk.
If you want to make this vegan corn soup a bit heartier, you can always add additional vegetables like bell peppers, fire-roasted tomatoes, butternut squash, green beans, mushrooms, or spinach.
Yes, you can cook this vegan corn soup in the slow cooker. The cooking times are slightly different though, as it will take around 8 hours on low. Also, you may need to add a bit more liquid depending on your slow cooker size and model for it to come out creamy and delicious.
Store your leftover Instant Pot Vegan Corn Soup in airtight containers in the refrigerator for up to 3-4 days. For extended storage freeze your leftover soup. Simply pour the soup into freezer-safe containers or heavy-duty freezer bags; it can last up to 2-3 months.
Serving Suggestions
These are my favorite dishes to serve with Vegan Soup With Corn:
- Top with fresh cilantro, a squeeze of lime, and a dash of chili flakes for a bright, zesty finish.
- Serve alongside a slice of crusty vegan bread or your favorite plant-based crackers.
- Add a dollop of dairy-free sour cream or avocado mash for extra creaminess and flavor.
🍜 Related Recipes
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Instant Pot Vegan Soup
Ingredients
- 4 Red Potatoes Medium
- 4 Carrots Medium
- 3 Stalks Celery
- 1 bag Frozen Corn
- 3 Cups Vegetable Broth
- 1 ½ Cup Coconut Milk
- 1 Teaspoon Turmeric
- 2 Teaspoons Paprika
- 3 Sprig Rosemary
- 1 Teaspoon Salt
- 1 Tablespoon Olive Oil
- 1 Teaspoon Black Pepper
Instructions
- Add celery, carrots, potatoes, and corn to the Instant Pot. Pour in the vegetable broth so it covers the vegetables.
- Add the olive oil, turmeric, rosemary, and paprika. Next add the salt and pepper. Stir well
- Add potatoes and corn to the Instant Pot.
- Close the Instant Pot lid. Set the valve to a sealed position. Pressure cook on high pressure for 5 minutes.
- Once the Instant Pot stops counting down perform a quick release of the pressure.
- Add the coconut milk to the vegan soup. Using an immersion blender blend the soup for around one minute. This will give it the creamy texture needed.
- Serve the vegan soup with a garnish of freshly cracked black pepper rosemary or fresh parsley. Enjoy!
- This is a super tasty and healthy corn soup recipe and one of my favourites!
Notes
Nutrition
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This vegan soup is so tasty. Easy to make and a great budget recipe too!