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.

6
Servings
213
Calories Per Serving
Deliver Ingredients

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

Total Fat
12g
17%
Sugar
2g
2%
Saturated Fat
2g
8%
Cholesterol
6mg
2%
Carbohydrate, by difference
20g
15%
Protein
6g
13%
Vitamin A, RAE
146µg
21%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
18µg
20%
Calcium, Ca
131mg
13%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Folate, total
77µg
19%
Iron, Fe
7mg
39%
Magnesium, Mg
42mg
13%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
135mg
19%
Selenium, Se
9µg
16%
Sodium, Na
132mg
9%
Water
134g
5%
Zinc, Zn
1mg
13%

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.