Creamy soups are my favourite kind, and this one is easy and delicious. It's also a great way to use up left over baked or boiled potatoes. You could also use left over chicken, I suppose.
This soup doesn't use dairy or flour to thicken it up, instead, we're using coconut cream and pureed vegetables to do the job. The soup doesn't taste like coconut, don't worry.
My corn and cauliflower were both frozen, so I put them in a pot of boiling water for a few minutes just to warm them up. Hidden cauliflower is a bonus! Nobody will ever know it's in there.
You can make this recipe without chicken for a vegan version.