This is a super tasty potato and corn soup that you can cook in a pressure cooker, instant pot or just in a regular soup pot on the your stove top!
This quick and easy no oil soup recipe is hearty and full of flavor! Best of all it is 100% plant based vegan with no cholesterol.
This recipe will serve about 4 people and freezes well too 🙂
Lemon Spiked Potato & Corn Soup
Servings Prep Time
4People 10minutes
Cook Time
Votes: 5
Rating: 4
You:
Rate this recipe!
12minutes
Print Recipe
Lemon spiked Potato Corn Soup
Servings Prep Time
4People 10minutes
Cook Time
Votes: 5
Rating: 4
You:
Rate this recipe!
12minutes
Print Recipe
Lemon spiked Potato Corn Soup
Ingredients
Servings: People Units:
Instructions
  1. If you watch the video you will see that I use a pressure cooker for this recipe. Pressure cookers are great time savers and I highly recommend them to anyone who wants to make fast tasty meals particularly over winter! If you do not have a pressure cooker, you can use a large pot on the stove.
  2. Add all the ingredients in the order above to the pressure cooker/large pot including the option items if chosen. If cooking on the stove you may wish to add another cup or so of water to allow for evaporation.
  3. Stir up the ingredients and then set the pressure cook time for 12 minutes. If cooking on the stove, bring all the ingredients to the boil, then turn down the heat to a simmer for about 45 minutes until the potatoes are soft.
  4. Release the pressure cooker steam, then open and serve!
Recipe Notes

I like to serve this meal with a crusty fresh bread, and a few fresh basil leaves over the top of the soup.

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