I decided to try this recipe for Meatless Monday. The ingredients are easy and so is the prep. Great for throwing together after work, and you know how much I love throwing things in the blender!
I forgot to thaw the corn, so I threw the frozen corn into a pot with a little soy creamer, cashew milk, and water (a little more than 1 cup) to warm it up just enough. Then I put about 14 oz of corn into the blender, along with 1/4 cup nutritional yeast, 1/2 a red pepper, a half of a red onion, and one large garlic clove. Of course I omitted the coconut.
Upon initial taste, my thought was – boring. I blended in the other half of the red pepper. Then dumped that all into a pot to warm it up, and added a teaspoon of paprika and cumin, and 1/4 teaspoon chipotle pepper (all out of cayenne). I still felt like it was missing something… So I added a little more minced garlic, corn, and some green onions and let it simmer. Added some salt and pepper, let it simmer.
All in all this wasn’t my favorite soup. I do, however, think that it is something I can tinker with to get it more to my liking. I just couldn’t put my finger on what else it needed… It was definitely filling, as I couldn’t even finish my bowl.
I served the soup with a DF GF jalapeño corn bread. I just used Bob’s Red Mill Corn Bread mix with cashew milk, olive oil, eggs, some corn and a can of diced jalapeños (I hate cutting jalapeños).
Original Recipe: AverieCOOKS
16-ounce bag frozen sweet corn, thawed to room temp (or fresh corn if you have it), divided
half of 1 large red bell pepper, deseeded
1/4 cup nutritional yeast (or 1/4 cup raw cashews or Parmesan cheese – not vegan)
1 heaping tablespoon coconut oil (use another oil like olive or canola if you’re sensitive to coconut flavor)
1 teaspoon cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper, or to taste
half of 1 small red onion, peeled; optional
1 to 2 cloves garlic, peeled; optional
about 1 cup water (or use coconut water, milk, almond/soy/nut milk, cream)
salt and pepper, optional to taste
- To the canister of a high speed blender, add three-quarters of the bag of corn (about 3 cups, just eyeball it), all the remaining ingredients, about 1/2 cup water, and blend. Based on how thick soup is, and personal taste preference, add more water until desired consistency is reached.
- After desired consistency is reached, stir in remaining corn by hand to preserve texture.
- Optionally, add salt and pepper to taste. I didn’t.
- Soup may have gotten warm in your blender canister. If not, and you prefer it warmer, transfer to a microwave-safe bowl and heat until warm, about 1 minute. Alternatively, soup can be heated gently on the stovetop. In warmer months, soup can be served chilled, like gazpacho. Soup will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months.
*I got nutritional yeast from the bulk bins at Whole Foods in case you are having trouble finding it.