Ingredients
Scale
- 2 cups fresh or frozen corn kernels
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 4 cups vegetable stock
- 1 cup coconut cream
- 2 tablespoons olive oil
- 2 tablespoons white miso paste
- Salt and freshly ground black pepper to taste
- Chopped chives or scallions for topping
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Add the corn kernels and sauté for an additional 3-4 minutes.
- Pour in the vegetable stock and bring to a gentle boil. Reduce heat and let it simmer for 15 minutes.
- Remove from heat and puree the soup until smooth using an immersion blender or a standard blender.
- Return the pureed soup to the pot and stir in the coconut cream over low heat.
- In a small bowl, mix the white miso paste with a few spoonfuls of the warm soup until smooth, then incorporate it back into the pot.
- Season with salt and freshly ground black pepper to taste.
- Ladle the soup into bowls and top with chopped chives or scallions.
Notes
- For an extra kick, add a pinch of cayenne pepper or a splash of hot sauce while blending.
- To keep it plant-based, use coconut cream and a plant-based oil instead of butter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: Japanese
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: varies
- Fat: 24g
- Saturated Fat: 21g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg