Description
A comforting and smooth soup packed with sweet corn and colorful vegetables. You’ll enjoy a rich, creamy texture without heavy dairy. This simple recipe makes a satisfying light meal or starter.
Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 1 medium onion, chopped
- 2 carrots, diced
- 1 red bell pepper, diced
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 cup water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup raw cashews (for creaminess)
Instructions
- Soak the cashews in hot water for 20 minutes.
- Heat olive oil in a large pot over medium heat. Add the onion and cook until soft.
- Add the carrots, bell pepper, and celery. Cook for 5 minutes.
- Add the corn, vegetable broth, water, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Drain the cashews and add them to the soup.
- Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
- Taste and adjust seasoning if needed. Serve hot.
Notes
- Use frozen corn for convenience.
- For a chunkier soup, blend only half.
- Add a pinch of smoked paprika for depth.
- Soak cashews in boiling water to speed up the process.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 220
- Sugar: 8g
- Sodium: 650mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg