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  • Pre: 10 minutes

  • Cooking: 35 minutes




  • 1 leek, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 2 sweet corn cobs, cut the corn off the cob
  • 1/2 tbsp. wheat-free soy sauce (tamari)
  • 1 stalk lemongrass, bash the ends and finely chop
  • 1L miso stock ( 1 tbsp. miso paste to 1 cup water)
  • 200mL organic coconut milk
  • 1/2 bunch a coriander, washed and finely chopped including the stems


In a large saucepan add the leek and lemongrass, sweat for approx 5-10mins, with a little water and the lid on. Add carrot, sweet corn, coconut milk, miso stock, soy sauce and continue to cook for 20-25 minutes.

The soup can be served blended or chunky. Serve the soup with a tablespoon of chopped coriander.