Looking for a hearty yet light soup that’s perfect for any season? This Corn and Vegetable Soup with vegan scallops is packed with flavor, nutrition, and textures that will leave you wanting more.

The sweetness of the corn, the earthiness of the bell peppers, and the richness of the potatoes create a satisfying base, while the vegan scallops (made from king oyster mushrooms) add a unique touch. This recipe is easy to make and great for those following a plant-based diet or anyone looking to enjoy a warm, comforting bowl of soup with a touch of gourmet flair.

Ingredients:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 4 ears of corn (kernels removed) or 2 cups of corn kernels
- 1 potato, peeled and diced
- 1 cup dried shiitake mushrooms (optional)
- 1 tbsp dried kamias (optional, for tangy flavor)
- 4 cups vegetable stock
- Salt and black pepper to taste
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- ½ tsp smoked paprika
- Vegan scallops (made from king oyster mushrooms, available at Lily’s Vegan Pantry)
- Fresh spring onions or green onions for garnish




Steps:
- Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and cook until soft and fragrant, about 5 minutes. - Add the Corn and Bell Peppers:
Stir in the red bell pepper and corn kernels. Sauté for 3-5 minutes, allowing the vegetables to soften and release their sweetness. - Simmer with Potatoes:
Add the potatoes, vegetable stock, thyme, and optional dried shiitake mushrooms and dried kamias. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20-25 minutes, until the potatoes are tender. - Blend for Creaminess:
Using an immersion blender, blend a portion of the soup directly in the pot until it reaches your desired creamy texture. You can blend half for a chunky soup or the entire pot for a smoother soup. - Prepare the Vegan Scallops:
While the soup simmers, slice the king oyster mushroom stems into rounds to mimic scallops. Heat a separate pan over medium-high heat with a drizzle of olive oil. Sear the mushroom scallops for 2-3 minutes on each side until golden and slightly crispy. Season with a pinch of salt and black pepper. - Finish the Soup:
Add the smoked paprika, season with salt and pepper, and stir in the vegan scallops. Let the soup cook for another 5 minutes to allow the flavors to meld. - Serve:
Ladle the soup into bowls and garnish with fresh spring onions or green onions. Enjoy hot!

Substitutions:
- Vegan Scallops: Can’t find ready-made vegan scallops? Make your own using king oyster mushrooms or substitute with shiitake mushrooms for a similar texture.
- Potatoes: Use sweet potatoes for added sweetness and color, or swap with yukon gold potatoes for a buttery taste.
- Dried Kamias: If dried kamias is unavailable, add a squeeze of lemon juice or apple cider vinegar to give the soup a tangy kick.

Variations:
- Creamy Corn Chowder: Add ½ cup of full-fat coconut milk or vegan butter for a rich, creamy texture.
- Spicy Corn Soup: For a spicier version, add chopped hot pepper or a dash of smoked paprika and red pepper flakes.
- Mexican-Inspired: Stir in black beans, green chiles, and a dash of cumin for a corn soup with a Southwestern flair.
FAQ:
Can I make this soup ahead of time?
Yes! This soup stores well in the fridge for up to 3 days in an airtight container. The flavors deepen, making it even better the next day.
Can I freeze this soup?
Absolutely. Let it cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. Reheat on the stovetop, adding extra stock if needed.
What can I serve with this soup?
This soup pairs well with crusty bread, a side of vegan scallops, or a simple green salad.

Top Tip:
For the best results, use fresh corn cobs when available, as they bring out the natural sweetness of the soup. If using frozen or canned corn kernels, opt for high-quality brands for the best flavor.
Hint:
If you’re blending the soup for a creamier texture, be careful not to over-blend as it can lose some of the corn’s natural texture. Use an immersion blender for better control or blend in batches in a high-speed blender.
This Corn and Vegetable Soup with Vegan Scallops is an easy-to-make, flavorful dish that’s perfect for any time of year. Whether you're serving it as a main course or a comforting appetizer, this soup will quickly become one of your go-to vegan recipes. Don’t forget to rate and share the full recipe with friends and family on social media!

Corn and Vegetable Soup with Vegan Scallops
Ingredients
- 2 tablespoon olive oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 red bell pepper diced
- 4 ears of corn kernels removed or 2 cups of corn kernels
- 1 potato peeled and diced
- 1 cup dried shiitake mushrooms optional
- 1 tablespoon dried kamias optional, for tangy flavor
- 4 cups vegetable stock
- Salt and black pepper to taste
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- Vegan scallops made from king oyster mushrooms, available at Lily’s Vegan Pantry
- Fresh spring onions or green onions for garnish
Instructions
- Sauté the Vegetables:
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and cook until soft and fragrant, about 5 minutes.
- Add the Corn and Bell Peppers:
- Stir in the red bell pepper and corn kernels. Sauté for 3-5 minutes, allowing the vegetables to soften and release their sweetness.
- Simmer with Potatoes:
- Add the potatoes, vegetable stock, thyme, and optional dried shiitake mushrooms and dried kamias. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20-25 minutes, until the potatoes are tender.
- Blend for Creaminess:
- Using an immersion blender, blend a portion of the soup directly in the pot until it reaches your desired creamy texture. You can blend half for a chunky soup or the entire pot for a smoother soup.
- Prepare the Vegan Scallops:
- While the soup simmers, slice the king oyster mushroom stems into rounds to mimic scallops. Heat a separate pan over medium-high heat with a drizzle of olive oil. Sear the mushroom scallops for 2-3 minutes on each side until golden and slightly crispy. Season with a pinch of salt and black pepper.
- Finish the Soup:
- Add the smoked paprika, season with salt and pepper, and stir in the vegan scallops. Let the soup cook for another 5 minutes to allow the flavors to meld.
- Serve:
- Ladle the soup into bowls and garnish with fresh spring onions or green onions. Enjoy hot!