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Corn and Almond Creme Soup

Liza has brought us another of her recipes – a delicious soup that you can enjoy all year round.

I really love the winter. But these longer days with a bit more sunshine on my face are definitely just what I need! Corn soup is just about the right hue to bring some semblance of the summer and the sweetness from the corn and almond milk are a wonderful combination. For a silky, creamy soup, remove skins by sieving the soup through a cheese cloth, or simply a sieve. For a heartier soup feel, keep the sieve in the drawer and add some chunky potatoes.

Ingredients

  • 2 Tbsp neutral oil, such as grapeseed oil
  • 1 large white onion, rough chopped
  • Sea salt and ground black pepper
  • 2 fresh cobs of corn
  • 2 cups low sodium vegetable broth
  • 2 cups almond milk or regular milk if you prefer
  • Steamed corn, carrot, any vegetable you would like to add
  • *boiled, salted, cubed potato for that chunky, wintry feel

Method

  1. Begin by either roasting the corn on the cob with a bit of butter, sprinkled with a tiny amount of salt. Wrap in tin foil, and bake this at 180 degrees Celsius / 400 degrees Farenheit for about 18 minutes. Use the barbecue in the summer if you can. It adds a better flavour to corn all the time!
  2. When cooled, remove the kernels from the cob.
  3. *If  steps 1 & 2 feel like too much work, canned corn will also do the trick. We are talking about practicality as well, aren’t we!
  4. To a large soup pan, over medium heat, pour cooking oil. Add the onion and sauté for around three minutes. Add the corn, setting some aside for garnish.
  5. Pour in the vegetable broth, followed by the almond milk, until it starts to steam.
  6. Using a stick blender or a food processor, or a regular blender, blend or pulse the soup until you get the consistency you want.
  7. *Optional, for a chunky winter soup, you could add boiled, diced potato.
  8. Add salt and pepper to your liking. I typically love a soup like this with chives and fresh parsley.
  9. Enjoy your meal!

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