Fresh corn soup with poblano chili
This plant-based corn soup is delicious hot or cold.
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
- Heat oil in a large pot.
- 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.
- 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.
- 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.
- Return soup to the big pot and season to taste.
- 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