Description
Our Creamy Vegan Corn Soup brings together the sweetness of summer corn with a velvety potato base for a satisfying soup that can be served cold or hot, and take you from late summer to fall!
Ingredients
Units
Scale
For the Soup
- 5 ears of fresh corn
- 3 medium potatoes, peeled and quartered
- 1 medium onion, roughly chopped, or a dozen scallions, sliced
- 7 cups vegetable broth
- 1 tsp salt
- 1/4 tsp ground black pepper
Corn Topping
- 2 ears of fresh corn
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt
Instructions
Soup
- Using a sharp knife, cut the kernels off 5 ears of corn. Place them in a bowl and set them asideCombine the vegetable broth, corn kernels, potatoes, onions or scallions, salt and pepper in a soup pot. Bring to a boil, then cover and simmer for 20 minutes
- Let the soup cool. Transfer it to a blender and blend until smooth
Corn Topping
Cut the kernels off 2 ears of corn.
Heat the olive oil in a nonstick skillet over medium-high heat. Add the corn kernels and salt and cook for 5 minute or until the corn start to turn golden brown. Sprinkle on top of the soup right before serving
Notes
- Add Salt and pepper to taste
- Prep Time: 15
- Cook Time: 25
- Category: Soup
- Method: Stove Top
- Cuisine: summer
Nutrition
- Serving Size: 1 cup with topping
- Calories: 125
- Sugar: 2
- Sodium: 452
- Fat: 2
- Saturated Fat: 0
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 3
- Protein: 3
- Cholesterol: 0