Blender soups are my go to for easy, no-fuss nutrition. It’s everything I require in an emotional well-being recipe – comforting, restorative, and nourishing.
This corn soup is delicious enough to sip from a mug as is, but sophisticated enough to serve in a bowl garnished and glowing.
Fresh corn has a bad rap because it’s high in carbs and often GMO’d. The truth is, non-GMO fresh corn is high in B-vitamins (your stress-fighting vitamins) and minerals, especially zinc – an important mood stabilizing mineral. Enjoy it year round (frozen corn is available year round) to support your healing and lift your spirits.
FYI – Carbs are not bad. Carbs help you heal emotionally and physically! It’s ok to eat them.
- 1 medium onion, chopped
- 1 bag (16oz) frozen sweet corn (reserving 1/4 cup of corn kernels for garnish)
- 2 cups chopped, fresh YELLOW OR WHITE TOMATOES, preferably heirloom (it’s ok to use red tomatoes, just note that the color of the soup will change. The nutrition and flavor will not).
- 2 cups Hungry for Healing vegetable broth or low sodium store-bought vegetable broth
- 1 tablespoon olive oil
- 1 tablespoon coconut oil
- 1/4 cup (or more) unsweetened coconut cream
- Sea Salt
- Scallions and Roasted Pepitas for garnish
Saute onion, corn (reserving 1/4 cup kernels), tomato, and broth in a pot and bring to a simmer on the stove. Cook until onion and corn are tender. Pour onions, corn, tomato, and broth into a blender and add olive oil, coconut oil, and unsweetened coconut cream. You can use an immersion blender instead if you have one.
Puree (very carefully as the liquid is hot) on low until soup in smooth. Thin with extra vegetable broth if needed to achieve your preferred consistency – thinner if you want to drink it from a mug, thicker if you want to serve it in a bowl with toppings. Add salt to taste. Don’t be afraid of salt as long as it is a high quality salt, not iodized table salt.
Place pureed soup back into the soup pot and add reserved corn kernels. Warm on the stove before serving. Garnish with scallions, roasted pepitas, and Cilantro Sunshine Sauce (Recipe Below).
This soup freezes exceptionally well. Pour in airtight containers and freeze for up to six months or store in the refrigerator for up to a week.
Cilantro Sunshine Sauce:
This glorious green sauce will brighten up any dish – and any day! Every time I taste it I’m reminded of growing up in Ojai, California and I’m instantly transported to my happy place.
Use it on top of any of my blender soups or add it to a Cozy Bowl or Broth Bowl. It makes a great salad dressing or toss with roasted veggies for extra deliciousness. It’s low in calories but high in flavor.
I drizzle it over avocado and tuna fish when I don’t have time to cook or simply don’t feel like making the effort (yes – I don’t feel like cookings sometimes).
- 1 cup fresh cilantro, packed densely
- ½ cup tomatillo sauce or salsa verde
- 1 cup tomatillos (canned or fresh) or 1 cup yellow tomatoes
- 2 tsp minced garlic or 2 garlic cloves
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- Salt, to taste
Place all the ingredients into a blender or food processor. Blend until almost mostly smooth (a little chunkiness works here). Add salt to taste. Store in an airtight container for up to 10 days.
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