20 mins active prep time, 2 servings

This recipe is from '15 Minute Vegan' by Katy Beskow, published by Hardie Grant Books, $29.99.

See full recipe at cooked.com.au

Photography © Dan Jones

From the author:

I love the smoky background to this classic soup, which is sunny in both colour and flavour. Using frozen sweetcorn reduces the cooking time and it’s likely you’ll always have some in the freezer ready to make this hearty soup.

Ingredients & quantities (Included in delivery)

- 1 onion, roughly chopped
- 1 red pepper, finely sliced
- 1 celery stick, chopped
- 300g frozen sweetcorn
- 800ml hot vegetable stock
- 400ml coconut milk, full-fat
- 2 spring onions, sliced on the diagonal
- Handful fresh coriander (cilantro)
- 1 lime, quartered
- 1 rounded teaspoon smoked paprika


Ingredients (pantry items)

- 1 tablespoon sunflower oil
- 1/4 teaspoon chilli flakes
- Pinch sea salt

---

Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.