Corn and Vegetable Soup with Vegan Scallops
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 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!