Creamy Corn, Coconut & Hazelnut Soup

Creamy Corn, Coconut & Hazelnut Soup

Creamy Corn, Coconut & Hazelnut Soup


2 cups (500ml) coconut milk
1 cup (250ml) filtered water
2 cups (400g/14oz) fresh corn kernels
1⁄3 cup (40g/1.5oz) hazelnuts, plus extra to serve
1 tsp dried turmeric
1 Tbsp salt
1 tsp freshly ground black pepper 1
4 sprigs of fresh dill, to serve


Place all ingredients except dill in a high-speed blender and blend on medium for 2 minutes. Taste and add salt and pepper to your preference. To warm the soup, pour into a saucepan until simmering.. Pour into bowls and serve with some fresh dill and chopped hazelnuts on top.

Serves 4

Recipe from Love, By Olivia

Green Soup

green soup.jpeg


3 carrots

3 medium-large potatoes

5-6 courgettes

2 heads of broccoli

4 cups vegetable or chicken stock

Salt & pepper


Saute all the vegetables in 2-3 tablespoons olive oil in a large pot. Cover with vegetable or chicken stock (tastes better if you use use home-made stock but bought is fine too).

Simmer until cooked and then puree the soup in a blender or food processor. Taste and season accordingly with salt and pepper.

Super easy and delicious and full of vitamins. Enjoy! 🍵

This recipe will make a decent size pot of soup to serve 4 people. For a small batch start with 1 carrot, 1 potato, 1 head of broccoli and 2-3 courgettes.

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