Sweetcorn chowder (vegan)

Method

1. In a large pan with a lid, heat the oil over a medium heat. Add the onion, then add the red pepper, celery and chilli flakes and cook for 2-3 minutes to soften slightly.
2. Add the sweetcorn, vegetable stock and coconut milk, then increase the heat to high. Stir in the smoked paprika, then partially cover with a lid. Cook for 10 minutes, stirring every now and then.
3. Remove from the heat and season with sea salt. Ladle half the soup into a blender and whizz until smooth. Pour the smooth half back into the unblended soup and mix to combine. Serve hot, scattered with the spring onions, coriander and a wedge of lime to garnish.

Recipe from Katy Beskow’s book 15 Minute Vegan (£8, Amazon).