Sweet corn and Cilantro soup from CSA member Claudia!
This recipe is vegan and gluten free.
- Sweet Corn soup with Cilantro
- 2 Tbs olive oil (or your favorite cooking oil)
- 1 tsp chili powder
- 1/8 - 1/4 tsp red pepper flakes
- 1 tsp cumin
- 1 onion, chopped
- 2-3 cloves garlic, chopped
- 4 c fresh or frozen corn kernels
- 1 poblano pepper, chopped
- 2 roma tomatoes, squeezed and chopped
- 2 c unsweetened almond milk
- 1/2 tsp salt
- juice of 1 lime
- black pepper to taste
- 1 tsp agave or maple syrup
- 1/2 c water
- 1 c cilantro leaves, loosely packed
- Heat the oil on low in a large nonstick cooking pot. Add the chili powder, red pepper flakes and cumin and let it cook about 5 minutes. While that's happening, chop the onion.
- Raise the heat to medium and add the onion. Cook, stirring frequently, about 5 minutes. Chop the garlic as the onion cooks.
- Add the garlic and saute 2-3 minutes. Remove from heat if the garlic starts to burn.
- Add the corn and saute 5 minutes. If you're using frozen corn, add it frozen. Chop the poblano and tomatoes while the corn cooks.
- Remove about a cup of the mixture to a food processor, or blender on low
- Add the poblano and tomatoes to the cooking pot. Reduce the heat to medium low and stir occasionally.
- Process the corn mixture in the food processor about 2 minutes. Add 1 cup of the almond milk and process until smooth. Add it to the cooking pot.
- Stir in the other cup of milk, salt, lime juice, pepper, sweetener and water. Simmer 5-10 minutes to heat through. Taste and adjust seasonings if needed.
- Stir in the cilantro leaves just before serving.