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- Heat oil in a large saucepan over medium heat. Add spring onions and cook for 1 min. Add sesame oil and vegetable stock. Cover and bring to a boil. Add beans, sweet corn and creamed corn. Simmer, stirring occasionally, for 5 mins. Let cool slightly. Purée until almost smooth. Season.
- Meanwhile, dip bread into egg whites then coat in sesame seeds. Melt butter in a large frying pan over medium heat. Cook bread, in batches, for 2 mins per side, or until golden. Drain on paper towels.
- Ladle hot soup into serving bowls. Top with extra spring onions. Serve with lemon wedges and sesame croutons.