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
ear of corn
small yellow onion, chopped
clove garlic, minced
celery stalks, diced
small parsnip, peeled and sliced
Reserved kernels from soup
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
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