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Vegan Creamy Corn Soup with Dumplings

Updated: Dec 10, 2020


8 Corn Cobs (White/Yellow) cut kernels off

1/2 onion chopped

4 cloves garlic finely chopped

1 chicken-less bouillon cube

1 c full fat coconut milk

3 c water

1/4 tsp paprika

1/2 tsp kosher salt

2 tbsp grape seed oil

Dumpling Ingredients :

2 c unbleached floor

1/2 tsp salt

3/4 c water


  1. In a large stock pot on medium high heat add the oil along with onions, garlic and green seasoning; saute for about 2 min.

  2. Add the corn kernels, bouillon cube, coconut milk, water, paprika and salt; allow to cook for 20-30 min.

  3. For the dumplings, combine all the ingredients in a large bowl and form a firm dough ball. Leave it to rest for 10 mins. then roll out on a floured surface to cut dumplings.

  4. Take half the soup out of the pot and put in a high speed blender until it smooth and creamy; pour it back in the pot and continue to cook.

  5. Drop the dumplings in the corn soup one at a time and stir. Continue to cook until the dumplings float to the top.


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