Recipe: Vegan Creamy "Sweet"corn, Coriander and Leek Soup

I made slight changes to the measurements and veganised this recipe from Food24.

INGREDIENTS:

• 30 ml vegan butter
• 2 leeks, finely chopped
• 2 cloves garlic, crushed or minced
• pinch of chilli flakes or chilli powder
• 750 gm frozen corn
• 750 - 1000 ml vegetable stock
• 200 ml crème fraîche (I use the Oatly version - 1 carton = 200 ml, costing SEK 15.90)
• handful of fresh coriander
• salt + pepper to taste 

METHOD:

1. Heat butter in a soup pot until foaming then add leeks, garlic and chilli. Saute until soft / fragrant and translucent. 
2. Add corn and saute with the leeks for a minute before adding the stock, covering. Bring to boil before letting it simmer for 25 minutes. 
3. Use a stick blender to blend the ingredients. Then add coriander and crème fraîche before blending once more. (Note: if you prefer a lighter, smoother soup pour into a smoothie blender and then strain through a sieve, discarding fibres that have been caught by the sieve). 
4. Season with salt and pepper.
5. Serve, topped with fresh coriander leaves for garnishing.