Description
A delicious and creamy corn soup featuring vegetables and umami flavors.
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 the onion. Dice the celery, ensuring 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 the 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 soup freezes well for meal prep purposes.
Notes
- This soup can be made ahead of time and stored in the refrigerator or freezer.
- Feel free to adjust the seasoning to your preference.
- For a spicy kick, consider adding red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg