Creamed sweetcorn with miso recipe

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 331 calories / serving
  • Freezable
  • Healthy
Add this recipe to your binder.
creamed sweetcorn oat milk (h)

Put cornflour in a cup and stir in a little oat milk to mix. Add in the miso paste.

Place corn in a pan, and add the cornflour and oat liquid mixture. Add pepper and parsley.

Bring to the boil and simmer gently on low for 15 minutes. Stirring occasionally.

Allow to cool slightly. Split mixture in half and liquidize or hand blend one half. Stir back the liquidise or hand blend portion into other half and recombine. Serve hot. 

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

  • Ingredients

  • 1 onion finely diced
  • 1tbsp butter
  • 1kg sweetcorn kernels
  • 250ml (8fl.oz) oat milk
  • 2tbsp Miso paste
  • 1tbsp cornflour
  • 1/4tsp black pepper, freshly ground
  • 2tbsp parsley, chopped
  • Energy 1400kj 331kcal 17%
  • Fat 9g 13%
  • Saturates 3g 13%
  • Sugars 10g 11%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 56.3g Protein 10.1g Fibre 8g


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