Sweet Corn Soup with Sesame Croutons



  • 2 teaspoons vegetable oil
  • 3 spring onions (thinly sliced, plus extra, sliced, for garnish)
  • 1 teaspoon sesame oil
  • 3 cups vegetable stock
  • 27 ounces cannellini beans (rinsed)
  • 7 ounces sweet corn
  • 15 ounces creamed corn
  • 4 slices white bread (crusts removed, each slice cut into 3 equal pieces)
  • 2 egg whites (lightly beaten)
  • 1/3 cup sesame seeds
  • 1 1/2 tablespoons butter
  • lemon wedges (to serve)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    1. 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.
    2. 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.
    3. Ladle hot soup into serving bowls. Top with extra spring onions. Serve with lemon wedges and sesame croutons.
    Discover more recipes from RecipesPlus