Light Summer Corn Soup

Light Summer Corn Soup
Light Summer Corn Soup

When the warmer months arrive, I myself get very much addicted to corns. I figure this as a prime time to add to recipes which lend the light delicious brothy goodness. In my restro, this dish has taken a special position. Especially during summer, this dish attracts my fellow customers and also to all the foodies. This is a perfect balance of sweet and savory flavor and is truly healthy.

I figure this as a prime time to add to recipes which lend the light delicious brothy goodness.

Light Summer Corn Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

When the warmer months arrive, I myself get very much addicted to corns. I figure this as a prime time to add to recipes which lend the light delicious brothy goodness. In my restro, this dish has taken a special position. Especially during summer, this dish attracts my fellow customers and also to all the foodies. This is a perfect balance of sweet and savory flavor and is truly healthy.

Course: Healthy, Quick, Soups, Vegetarian
Cuisine: Japanese
Servings: 4 people
Calories: 200 kcal
Ingredients
  • 2 cloves Garlic minced
  • 3 tablespoon Olive oil
  • ½ White onion chopped
  • Salt to taste
  • Ground black pepper to taste
  • 3 ears Corn kernels
  • 2 cups Vegetable stock
  • 4 Red potatoes quartered
  • 3 Green onions chopped; for garnishing
  • 2 cups Unsweetened plain almond milk
Instructions
  1. In a saucepan over medium heat, heat olive oil.

  2. Then add onion and garlic and sauté it for 4 minutes.

  3. Add potatoes and season it with salt and pepper and cover to steam for 5 minutes.

  4. Then add corn (reserve a little for garnish) and stir it.

  5. Add the Vegetable Stock and almond milk, cover the lid and bring it to a low boil.

  6. Let it cook until the potatoes are soft, for about 5 minutes.

  7. Once done, switch off the flame.

  8. Now in a blender add ¾ of the soup and blend it until it turns creamy and smooth.

  9. Transfer the blended mixture back to the saucepan and bring back to simmer.

  10. Cook for at least 10 minutes to let it thicken.

  11. NOTE

    Longer it will be simmered, the more flavorful it will be.

SERVE
  1. The soup is ready. Before serving, top it with green onions and the remaining fresh corns. If you want you can sprinkle paprika for color.

OUR DINE TABLE
  1. In my home also this soup has taken a special place, especially for light lunch or dinner. Even sometimes I accompanied with bread or sandwiches. It is really a savory with a subtle sweetness.

Distribute the foods
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Nutrition Details

CategoryAmount
Calorie 200
Fat 10 g
Carbohydrate 26 g
Sugar 5 g
Sodium 412 mg
Fiber 6 g
Protein 3.7 g
Article Tags:
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Article Categories:
Healthy Foods · Quick Foods · Soups · Vegetarian

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