Fresh corn soup with poblano chili

This plant-based corn soup is delicious hot or cold.


Fresh corn soup with poblano chili

This plant-based version of corn soup gets its creaminess from the corn. It’s also light from the vegetables, and a little bit smoky from the roasted poblano.

This version of corn soup is excellent hot or cold.

Servings: 4

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, minced
  • 1 medium carrot, minced
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/4 teaspoon cayenne pepper, or to taste
  • 4 cups corn kernels, about 6 ears
  • 4 cups low-sodium vegetable stock
  • Salt and freshly ground pepper, to taste
  • 2 poblano chilis, roasted, skinned, and chopped
  • 1/4 cup cilantro, finely chopped

Directions

  1. Heat oil in a large pot.
  2. Sweat the onions covered for about 5 minutes. Add carrots, cover, and cook another 5 minutes. Add garlic, dried herbs, and cayenne, and cook covered another couple minutes.
  3. Add corn, season with salt, cover, and then cook another 5 minutes. Add vegetable stock, bring to a boil, cover, and remove from the heat.
  4. Puree in a blender, then strain through a fine mesh sieve. Be sure to have a pot or large bowl under the strainer to catch the soup.
  5. Return soup to the big pot and season to taste.
  6. Ladle the soup into bowls. Stir in the poblanos and cilantro, and serve.

Note: To roast the poblanos, put them on a metal skewer or long fork and hold the poblanos directly over the flame of a gas stove until they’re blackened. Then put them in a paper or plastic bag to steam. When cool enough to touch, remove the skins.

Nutrition information (per serving)

  • Calories: 260
  • Total fat: 10 g
  • Saturated fat: 2 g
  • Cholesterol: 0 mg
  • Sodium: 180 mg
  • Total carbohydrate: 40 g
  • Dietary fiber: 7 g
  • Total sugars: 8 g
  • Protein: 11 g