Vegan Corn and Leek Soup

This 5-ingredient vegan corn and leek soup recipe is SO easy to make and is extra flavorful thanks to throwing in the bare corn cobs to simmer with the broth.

4.16 from 32 votes

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Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 238kcal

Equipment

Wide pot

Ingredients

1 tablespoon neutral oil
2 leeks (trimmed, washed, and sliced)
3 ears of corn (husked and cut from the cobs, cobs reserved)
2 15- ounce cans of white beans (drained and rinsed or use 1 cup dry white beans, soaked overnight)
1 teaspoon silk chili flakes (or use red pepper flakes to taste)
4–5 cups water or vegetable stock
.5 ounce fresh chives (minced)
Salt and pepper to taste

Instructions

Sauté the leeks:

Heat the oil in a wide pot over medium heat. Add the sliced leeks and season with salt and pepper. Cook for 8-10 minutes until they begin to soften.

Cook the corn and beans:

Add the corn kernels and cook for 4 minutes. Add the silk chili and toss to coat. Cook for 1 minute until fragrant.
Add the beans to the pot and toss to coat. Season with salt and pepper.

Simmer the soup:

Pour in 4 cups of water and add the bare corn cobs. Bring to a boil and then reduce heat and simmer for 30 minutes. Stir occasionally to prevent the soup from sticking. If you’d like a thinner broth, add another cup of water or stock. Taste and season once more to your preferences.
Remove and discard the corn cobs. Add half the minced chives and simmer for 2-3 minutes more.

To serve:

Ladle the soup into bowls. Garnish with the remaining minced chives and more silk chili flakes if you like. Enjoy!

Nutrition

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