Simple Summer Corn Soup
You can never have too many soup recipes, so give Simple Summer Corn Soup a try. One serving contains 426 calories, 11g of protein, and 13g of fat. This recipe serves 3 and costs $2.6 per serving. It will be a hit at your The Fourth Of July event. This recipe from Minimalist Baker requires onion, red potatoes, ears corn, and sea-salt. 1005 people were glad they tried this recipe. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 30 minutes. With a spoonacular score of 88%, this dish is awesome. Simple summer corn & tomato salad, Simple Summer Squash Soup, and Summer Corn Soup are very similar to this recipe.
Servings: 3
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
2 cups unsweetened plain almond milk* (or regular milk if not vegan)
2 cups low sodium veggie broth*
3 ears corn (or 1.5 cans), kernels sliced off
2 cloves garlic, minced
2-3 green onions (garnish), chopped
1-2 Tbsp nutritional yeast for a cheesy flavor
2-3 Tbsp Olive oil
1/2 large white onion, chopped ( - 1 cup)
4 small red potatoes (or 1 small russet), quartered (peeling, optional)
Sea salt and ground black pepper
Equipment:
sauce pan
blender
knife
Cooking instruction summary:
To a large saucepan over medium heat, add olive oil, onion and garlic and sauté for 3-4 minutes.Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.Add most of the corn, reserving a little for garnish, and stir.NOTE: If you plan to blend the soup, I recommend adding half broth, half milk for a more creamy texture. But if you intend to leave it unblended, forgo the milk and do all broth for best texture/flavor.Add broth and almond milk (if using), cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced - about 5 minutes.If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. If using nutritional yeast, add now.Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. Add a sprinkle of paprika for color.
Step by step:
1. To a large saucepan over medium heat, add olive oil, onion and garlic and sauté for 3-4 minutes.
2. Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.
3. Add most of the corn, reserving a little for garnish, and stir.NOTE: If you plan to blend the soup, I recommend adding half broth, half milk for a more creamy texture. But if you intend to leave it unblended, forgo the milk and do all broth for best texture/flavor.
4. Add broth and almond milk (if using), cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced - about 5 minutes.If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. If using nutritional yeast, add now.
5. Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper.
6. Add a sprinkle of paprika for color.
Nutrition Information:
covered percent of daily need
