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.
- 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
- 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!
- When cooled, remove the kernels from the cob.
- *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!
- 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.
- Pour in the vegetable broth, followed by the almond milk, until it starts to steam.
- Using a stick blender or a food processor, or a regular blender, blend or pulse the soup until you get the consistency you want.
- *Optional, for a chunky winter soup, you could add boiled, diced potato.
- Add salt and pepper to your liking. I typically love a soup like this with chives and fresh parsley.
- Enjoy your meal!