A dairy-free chunky corn and potato soup topped with crispy prawn-style pieces.
Heat the oil in a saucepan over medium heat. Add the onions and garlic and sauté for 2 minutes. Add the potatoes and corn kernels; cover with a lid and cook, 5 minutes.
Stir in the stock and coconut cream; cover with a lid and cook 15-20 minutes until the potatoes are fork tender.
Stir in the nutritional yeast and cayenne pepper. Purée half of the mixture until smooth and stir it back in with the remaining chunky soup. Season to taste.
Heat the oil in a frying pan over medium heat. Add the Fry’s Battered Prawn-Style Pieces and fry for 4-5 minutes on each side until golden and crisp. Drain on kitchen paper.
Heat a griddle pan until smoking hot. Chargrill the ear of corn on all sides, 1-2 minutes each. Slice the corn kernels off the cob.
To serve, top each portion of soup with some of the charred corn and the Prawns. Scatter sliced spring onions on top and add a sprinkling of cayenne pepper, if preferred. Serve with or without bread.
TIP: Vegan stock powder can be found at most health shops and selected supermarkets. To make your own vegan stock, simply keep all your raw vegetable scraps (like carrots, onions and celery) when prepping any vegetables, cover with water and cook for 20-30 minutes. Strain and refrigerate for up to 3 days or store in the freezer, in ice trays, until needed.
Serving Size 4