This is a quick and easy one. 


  • 1 tablespoon oliveOil 
  • 1/2 teaspoon turmeric 
  • a dash of blackPepper 
  • 1/2 cup finely diced onion
  • a pinch of seaSalt
  • a dash of white wine
  • 1 15oz (425g) can of sweet corn – undrained 
  • 1 cup of unsweetened almond cashew milk
  • 1 small potato – peeled & diced (about 1/2 cup)
  • 1 teaspoon of nutritionalYeast*
  • 1 teaspoon of shiitake stock powder**
  • some chopped parsley for garnish 


  1. Pour oliveOil in a heated medium sauce pan. 
  2. Add turmeric & blackPepper. 
  3. Add finely diced onions & a pinch of seaSalt, and stir to cook for a few minutes.
  4. Pour a dash of white wine, and stir.
  5. Add the entire can of sweet corn (including the water in the can).
  6. Add almond cashew milk, and stir.
  7. Add the diced potato, and stir.
  8. Simmer with the lid on for several minutes until the potato is cooked.
  9. Add nutritionalYeast & shiitake stock powder, and stir.
  10. Simmer for another 10 minutes.
  11. Serve in the warmed bowls, and garnish with some chopped parsley. 
  12. Enjoy!

Notes:  Please adjust the amount of the almond cashew milk to achieve desired thickness of the soup. You can also purée a part of it to thicken.

It makes about 2.5 servings. (2 bowls & 1 cup of soup)

* I buy nutritionalYeast at the bulk section of Whole Foods Market, and store it in the glass jar in the freezer. It lasts for several months.

** shiitake stock powder can be found at the Asian supermarket.

Here’s a vine video for visual aid.

Happy cooking & eating!