Carrot, Sweetcorn, Coconut & Lemongrass Soup


2 leeks, finely chopped

2 large carrots peeled, finely chopped

3 sweet corn cobs, cut the corn off the cob

1 tbsp. wheat-free soy sauce

2 stalks of lemongrass, bash the ends and finely chop

1½L in total of miso stock (1tbsp of miso paste to 1 cup of water)

1x400ml tin of organic coconut milk

1 bunch of coriander, washed and finely chopped including the stems


In a large saucepan add the leeks and lemongrass, sweat for approx 5-10 minutes, with a little water and the lid on.

Add carrots, sweetcorn, coconut, miso stock, soy sauce and continue to cook for 20-25 minutes.

The soup can the served blended or chunky.

Serve the soup with a tbsp of coriander.