Coconut sweetcorn soup

Whip this delicious lunch or dinner up in under 10 minutes. Really indulgent and comforting. Leftovers are also great stirred through pasta too!


  • 1 small brown onion, roughly diced
  • 1 tsp garlic infused oil
  • 325g tin of sweetcorn in water
  • 400ml tin of coconut milk
  • Half tsp mixed herbs
  • 1 Heaped tsp garlic granules
  • 2 tsp smoked paprika
  • 1 low salt stock cube chicken or veg
  • A good grinding of black pepper
  • Approx 3-4 slices of smoked bacon for garnish (optional)


Set a large saucepan over a high heat and add the garlic oil to warm up. Add a separate large frying pan to another ring to heat up on high too.

Peel and roughly chop the onion then add to the saucepan, cook for 2-3 minutes. Meanwhile thinly slice the bacon if using then add to the frying pan in a thin layer. Cook till crispy shaking the pan every so often. Once done remove from the heat and set aside.

Back to the soup, once the onions have turned a little translucent after 2-3 minutes, tip in the entire sweetcorn tin including the water, stir well, then add the coconut milk along with the mixed herbs, garlic granules, smoked paprika and black pepper. Crumble in the stock cube before giving it all a really good stir and bringing to a boil.

Once the stock cube has melted and the soup is bubbling hot, remove from the heat, and blend using a stick blender or transfer to a food processor. Once smooth, check the consistency as some coconut milks are richer than others in which case will result in a thicker soup. If it’s too thick add a splash of boiling water from the kettle, I added around 100ml to mine.

Now serve up in bowls with a little bacon on top. For little ones under 1, the bacon is a little too much salt for them in large quantities, but a few pieces to your discretion is completely fine, it’s nice to offer a wide variety still.

Leftovers will store in the fridge for 2 days or freeze for 1 month. Reheat in a saucepan or microwave until piping hot throughout.

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