Description
This creamy, vegan Corn Soup with Basil and Pine Nuts is a hearty and flavorful soup served warm or cold. It’s thickened with potatoes and tofu for a dairy- and gluten-free soup that’s absolutely divine!
Ingredients
Scale
- 2 cups leeks, thoroughly cleaned and sliced ( we actually used frozen, cuts the prep time in half!). See Note 1
- 8 ears of corn or 8 cups of frozen corn kernels
- 4 small potatoes, diced
- 6 cups water or vegetable broth
- 1-1lb package organic silken tofu
- 1/2 tsp salt
- 1/4 tsp pepper
For the Basil and Pine Nut Topping
- 4 tbs raw pine nuts
- 2 cups chopped fresh basil
- 1 tbs of extra virgin olive oil
Instructions
- Carefully cut the corn kernels off the cob. Reserve the kernels from 2 ears of corn
- In a large pot combine, corn kernels (except reserved), corn cobs, leeks, diced potatoes, water or broth, salt, and pepper. Bring to a boil, turn heat to low, and cook, covered, on a low boil for 20 minutes, or until the potatoes are tender.
- Turn the heat off remove the cobs, and add silken tofu. Let everything cool for 15-20 minutes, it's not safe to blend a hot soup.
- In the meantime, in a large skillet saute pine nuts and basil in olive oil until the pine nuts start to brown about 3-5 minutes. Scoop basil and pine nuts off the oil. Set aside (Tip: save any extra cooking oil that is left on the pan and use it on salads or on top of your favorite pizza!)
- Pour the soup into a blender and blend until smooth and creamy. Make sure to place a kitchen towel on the lid, in case the warm soup splashes. Taste the soup and adjust salt and pepper to taste.
- Return soup to the pot, add reserved corn kernels and cook at medium-low heat for an additional 15 minutes
- Serve hot or cold. Garnish with pine nut and basil topping
- ENJOY! From May I have that recipe
Notes
- If you don't have leeks you can use a large sweet onion
- Make sure you add the corn cobs to the soup for extra soup flavor.
- If you are using frozen corn, use 1 cup of frozen corn kernels per ear of corn
- Depending on how sweet the corn is this can be quite sweet, you can balance the sweetness with a squeeze of lemon or lime, chili-lime seasoning or some other soup topping such as:
- Tempeh Bacon bits
- Cheese, vegan or regular
- Schug
- Sriracha
- Chives
- A dollop of sour cream vegan or regular
- Avocado pearls
- Cooked Mushrooms
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup with basil pine nut topping
- Calories: 163
- Sugar: 8
- Sodium: 395
- Fat: 5.1
- Saturated Fat: .7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 27.2
- Fiber: 3.2
- Protein: 6.1
- Cholesterol: 0