Creamy Sweet Corn Soup
Enjoy the essence of summer with Creamy Sweet Corn Soup. Made with fresh corn, potatoes, coconut milk, and silken tofu for creaminess and protein. This delightful soup is a taste of the season in every spoonful.
Servings 6 servings
Calories 366kcal
Equipment
- dutch oven or soup pot
Ingredients
- 1 large shallot thinly sliced
- 4 garlic cloves minced
- 14 oz canned 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
- 16 oz silken tofu
- salt and pepper to taste
- 10-12 basil leaves sliced
- 1 lime zested
- ¼ cup chili roasted or sea salt pistachios chopped
Instructions
- 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.
Nutrition
Serving: 1serving | Calories: 366kcal | Carbohydrates: 42g | Protein: 12g | Fat: 20g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 201mg | Potassium: 945mg | Fiber: 5g | Sugar: 10g | Vitamin A: 374IU | Vitamin C: 25mg | Calcium: 67mg | Iron: 4mg
