Complex carbs are common in a whole food plant-based diet because of their high fiber, mineral and vitamin content. For vegans, it represents around 75% of our daily calorie intake. This corn soup recipe is made of complex vegan carbs! It’s comforting, creamy, sweet and delicious!

Creamy Potato and Corn Soup [Vegan, Gluten-Free]



Cooking Time




  • 1 tablespoon, coconut oil (or 2 tablespoons olive oil)
  • 1/2 white onion, chopped
  • clove of garlic, minced
  • 15 baby red potatoes, quartered
  • 1/2 red bell pepper, diced into cubes
  • 2 cups frozen corn kernels (keep a bit more to garnish)
  • 1 cup vegetable broth
  • 1 cup unsweetened soy milk
  • Pepper, to taste
  • 1 green onion, chopped, to garnish (optional)


  1. Heat a large pot over medium heat.
  2. Add the coconut oil and let it melt.
  3. Add the white onion and garlic.
  4. Saute for 3-4 minutes.
  5. Add the red potatoes and red bell pepper.
  6. Cover and cook until the potatoes are tender (around 5-10 minutes depending on the size of your potatoes)
  7. Add the corn kernels, vegetable broth, and the vegan milk.
  8. Add salt and pepper to taste.
  9. Cook for another 5 minutes to warm up the ingredients.
  10. Add the ingredients to a blender and blend. Keep the consistency chunky.
  11. Transfer the soup to bowls, garnish with corn kernels and green onion.

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