Creamy vegan sweet potato-corn-coconut soup

Almost every time we are in Prague we enjoy a dinner at SaSaZu. I will describe this place of pure foodgasm in a separate post, but even if I know that I will never ever be able to copy their food, I was inspired by their wonderful sweet corn coconut soup. Since it was a frosty day and I needed something for the heart, I decided to give it a try. And hell yeah, this experiment worked out!!!

I didn’t only use corn, but also sweet potato and cashews. But now step by step (I would say for two hungry persons):


  • 1 sweet potato, peeled and cut in very small pieces
  • 1 can of sweet corn, cooked and washed and of course without sugar added
  • 1 big red onion, cut into cubes
  • two cups of water
  • around 200 ml of coconut milk
  • 1 table spoon of organic vegetable soup powder
  • if you wish: fresh chilis in tiny pieces, coriander
  • salt, pepper, muscat, garlic powder
  • 1 table spoon of sesame oil


How to cook it: 

Roast the sweet potato for a short time together with the onion in the sesame oil, fill it up with the water and add the soup powder. Let it boil on moderate heat until the sweet potato is soft. Add the corn and give it another 5 mins. Then puree with it with a blender stick and add the coconut milk. Put it back on the heat and let it wobble for 1-2 mins. Add the chilis and salt, pepper, muscat and garlic. I simply put the cashews into the bowl and poured the soup over it. I didn’t have fresh coriander, but you should add it at the end to give it a fresh taste. Bon appetit! :)

One thought on “Creamy vegan sweet potato-corn-coconut soup

Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a free website or blog at

Up ↑

%d bloggers like this: