Sweet corn from the farmers’ market is one of the best things about summer and when you include it in this scrumptious soup recipe, you’ll love the creamy goodness that seems to leap on to your spoon.
You know I’m a huge fan of soup so when I saw this beautiful recipe in Debbie Adler’s latest cookbook, Sweet, Savory & Free, I knew I had to make it.
All of Debbie’s fabulous recipes are plant based without any of the top 8 food allergens. Best of all, they are delicious!
Her journey to embrace plant-based recipes has come through personal experience – her son has many food allergies – and she has consequently spent years researching the right foods for him, for her business (Sweet Debbie’s Organic Cupcakes) and for her readers. This book is the result of hard work and dedication to discovering exactly what we need to eat to lead healthy lives.
And this beautiful corn is exactly what I need in my healthy soup! With onion, garlic, celery and parsnips, this dish is a summer flavorfest.
I can’t think of a better way to celebrate summer than a bowl of this healthy goodness that everyone can enjoy!
Sweet Corn Soup
- 1 ear of corn
- 1 small yellow onion, chopped
- 1/2 cup coconut aminos
- 1 clove garlic, minced
- 2 celery stalks, diced
- 1 small parsnip, peeled and sliced
- 3 tbsp nutritional yeast
- 2 cups coconut milk
- Reserved kernels from soup
- 2 scallions, chopped
- freshly ground black pepper
Scrape the kernels from the corncob, set aside about 3 tablespoons, and add the rest to a large pot over medium heat. Add the onion and stir until fragrant, about 1 minute.
Add the coconut aminos, garlic, celery, parsnip, and nutritional yeast and cook, stirring occasionally, until the garlic is fragrant and the vegetables are slightly tender, about 2 minutes.
Add the coconut milk and bring to a boil.
Lower the heat, cover the pot, and let the soup simmer until the vegetables are fork tender, about 20 minutes.
Transfer the soup in batches to a high-speed blender and puree until smooth. You can also use an immersion blender.
o make the topping: Toast the reserved corn kernels in a skillet over medium heat for about 2 minutes.
Serve the soup immediately, topped with the toasted corn kernels, scallion, and a grind of black pepper.
SERVING SIZE: 2 CUPS
Calories 150; Total Fat 5.3g; Protein 6.3g;
Cholesterol 0.0g; Sodium 280mg; Fiber 6.9g;
Sugars 2.0g; Total Carbohydrate 24.0g
What kind of soup do you make to celebrate summer? Share your creations with us on Instagram by hashtagging #barriehillfarms and @barriehillfarms so we can sneak a peek into your kitchen!
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Recipe courtesy of Simply Fresh Dinners, A partner with Barrie Hill Farms in bringing fresh recipes to your table.
More Corn Recipes from Barrie Hill Farms