• 1 tin creamed sweetcorn (normally around 400ml)*
  • 400ml water (equal to the mls in the tin)
  • 1/4 tsp salt
  • 1/2 tsp Bouillon (vegetable stock) *
  • 1 tsp olive oil
  • 1 long spring onion (white part only)
  • 50g oyster mushrooms, finely chopped (optional)
  • Handful of coriander, finely chopped (optional)


  • STEP 1
    Divide the spring onion into 3 equal parts. Slice 1 part horizontally for garnish and thinly shred the over 2 parts for cooking.
  • STEP 2
    Heat the olive oil in a saucepan, add the finely shredded spring onion and fry for 2-3 minutes until it turns slightly golden in colour.
  • STEP 3
    Pour in the creamed sweetcorn and then refill the tin to the top with water and pour that in as well. Cook on high heat until the soup is boiling.
  • STEP 4
    Add the chopped oyster mushrooms (if using), season with salt and bouillon and stir gently.
  • STEP 5
    Reduce the heat to medium, cover with the lid and simmer for 5 minutes.
  • STEP 6
    Pour the soup into two serving bowls equally, garnish with the rest of spring onion and coriander. This soup is best served hot.

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