Description
This creamy corn soup is a delicious and comforting dish perfect for any occasion. Made with fresh ingredients, it’s both healthy and satisfying.
Ingredients
Scale
- 1 medium yellow onion (diced)
- 1 celery rib (diced)
- 3 cups corn kernels from 3 ears
- 2 tbsp olive oil (divided)
- 2 tbsp white or yellow miso paste
- ½ tsp ground black pepper
- 4 cups vegetable broth
- 2 tbsp toasted sesame oil
- 2 tbsp lime juice
- ½ tsp fine sea salt (divided)
- Chives or cilantro (for garnish, optional, to taste)
Instructions
- Peel and dice onion. Dice celery. Make sure they are finely diced to cook quickly.
- Heat 2 tbsp olive oil in a large pot over medium heat. Add the celery and onion. Cook for 7-10 minutes until onion begins to caramelize.
- Add the corn and cook for 5 minutes.
- Stir in the miso and ground pepper.
- Add the broth. Reduce heat to medium low and simmer for 20 minutes.
- Remove from heat and add sesame oil and lime juice. Use an immersion blender to puree. For more texture, remove 1 cup of the soup before pureeing. Can be pureed in a regular blender – allow to cool before blending in an enclosed container.
- Taste and add salt as needed. Garnish with chopped chives or cilantro, a drizzle of sesame oil, and/or fresh corn kernels.
- Serve immediately or store in the fridge for up to 5 days. This is a soup that freezes well for meal prep purposes.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 5 days.
- For meal prep, this soup is freezer friendly.
- Adjust the seasoning to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg