Equipment
- dutch oven or soup pot
Ingredients
- 1 large shallot, thinly sliced
- 4 garlic cloves, minced
- 14oz full fat coconut milk
- 4 cups water or vegetable broth
- ½ tsp paprika
- 1½ tbsp miso paste
- 2 medium Yukon gold potatoes, peeled and cubed
- 8 ears of corn, kernels removed
- 16oz silken tofu
- Salt and pepper, to taste
- 10-12 basil leaves, sliced
- 1 lime, zested
- ¼ cup chili roasted, or sea salt pistachios, chopped
Method
- Heat a small amount of oil, vegan butter, water or broth in a skillet for sautéing. Add in the shallot and garlic and sauté for a minute or two until fragrant and tender.
- Add in the coconut milk, broth, paprika, miso paste, and potatoes. Bring to a boil. Simmer for 10 minutes until potatoes are tender.
- Add in the corn and silken tofu and simmer for another 3 minutes.
- Transfer to blender and purée in batches or use an immersion blender to purée until smooth and creamy.
- Season with salt and pepper to taste. Serve hot topped with basil, lime zest, pistachios and extra pepper if desired.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
One Response
How much frozen corn would we need for this recipe?