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.
