4
4 ratings

Chilled Corn Soup

This chilled, vegan soup really shows off summer’s sweet, golden corn
Corn Soup

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This recipe makes the smoothest, sweetest, simplest chilled corn soup.

This recipe is courtesy of My Recipes.

Ingredients

  • 4 ears shucked corn
  • 4 Tablespoons canola oil
  • 3/4 Cups chopped onion
  • 6 sprigs fresh thyme, tied in a bundle
  • 3/4 Teaspoons kosher salt
  • 1 garlic clove, minced
  • 3 Cups water
  • 1/2 Cup avocado, diced and peeled
  • 1/2 Cup radish, diced
  • 1 Tablespoon fresh cilantro, chopped
  • 1 Tablespoon fresh lime juice
  • 1/8 Teaspoon ground red pepper

Directions

Cut the corn kernels from the ears of corn. Scrape the “milk” and remaining pulp from cobs using the dull side of a knife blade.

Heat the oil in a large saucepan over a medium flame. Add the onions, thyme, and ¼ teaspoon salt. Reduce heat to medium-low. Cover and cook for 8 minutes, stirring occasionally, until the onion is softened. Add the corn kernels and garlic. Cover and cook for 4 minutes. Add the corn pulp, water, and remaining ½ teaspoon salt. Increase the heat to medium-high and bring to a boil. Once boiling, remove from the heat.

Discard the thyme. Place half the corn mixture in a blender, and blend until smooth. Strain the mixture through a sieve into a large bowl. Repeat with the remaining mixture. Chill for at least 4 hours.

Combine the avocado, radish, cilantro, lime juice, and ground pepper in a small bowl.

Divide soup between 6 bowls and top with the avocado mixture.

Nutritional Facts
Servings6
Calories Per Serving175
Total Fat12g19%
Sugar5gN/A
Saturated1g6%
Protein3g6%
Carbs17g6%
Vitamin A16µg2%
Vitamin B60.1mg7.2%
Vitamin C15mg25%
Vitamin E2mg10%
Vitamin K11µg14%
Calcium27mg3%
Fiber3g13%
Folate (food)47µgN/A
Folate equivalent (total)47µg12%
Iron1mg6%
Magnesium38mg10%
Monounsaturated7gN/A
Niacin (B3)2mg8%
Phosphorus79mg11%
Polyunsaturated3gN/A
Potassium322mg9%
Sodium256mg11%
Thiamin (B1)0.1mg8.5%
Zinc0.5mg3.5%
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