Sweet Corn Soup

Sweet corn soup is the kind of dish you can have year round but the best part of summer is the deliciously sweet corn from the farmers' markets and when you use it in this dish, you'll be thinking of the second bowl before you're even half-way through the first
Course Soup
Cuisine American
Keyword sweet corn
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


  • 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


  1. 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.
  2. 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.
  3. Add the coconut milk and bring to a boil.
  4. Lower the heat, cover the pot, and let the soup simmer until the vegetables are fork tender, about 20 minutes.
  5. Transfer the soup in batches to a high-speed blender and puree until smooth. You can also use an immersion blender.
  6. o make the topping: Toast the reserved corn kernels in a skillet over medium heat for about 2 minutes.
  7. Serve the soup immediately, topped with the toasted corn kernels, scallion, and a grind of black pepper.

Recipe Notes

Calories 150; Total Fat 5.3g; Protein 6.3g;
Cholesterol 0.0g; Sodium 280mg; Fiber 6.9g;
Sugars 2.0g; Total Carbohydrate 24.0g