Corn and Chili Soup with Coconut Milk
MexicanSoupscreamyquickfreezer friendlyone pot
Recipe by Nikoleta · @surovadcerka
Set a few spoonfuls of cooked corn aside before you blend. A smooth soup with nothing to bite on is monotonous, and whole kernels scattered back over the top fix that with no extra work.
The onion gets ten minutes, not three, with the ginger and garlic going in only for the last one. Ginger burns quickly and turns bitter, and there's very little else in this soup — six ingredients that matter — so a bitter aromatic has nowhere to hide.
The coconut milk goes in after blending and off the heat. Boiled, it can split and go grainy; stirred into a soup that's stopped bubbling, it stays glossy. Thirty minutes, four servings.
Ingredients
soup
- 2 tbsp canola oil
- 150 g white onion
- 5 g garlic
- 7 g fresh ginger
- 500 g fresh or frozen corn kernels
- 700 ml vegetable broth
- 1/4 tsp ground chili pepper
- 1 tsp salt
- 200 ml canned coconut milk
Contains: celery
How to make it
- Finely chop the onion. Grate the ginger and garlic finely. In a pot, sauté the onion in oil for about 10 minutes. Add the grated garlic and ginger in the last minute.
- Add the corn and pour vegetable broth over everything in the pot.
- Simmer the corn soup for about 10 minutes until the corn is completely tender. Set aside a few pieces of cooked corn in a bowl for serving.
- Add chili to the soup according to your taste and preferences.
- Using an immersion blender, blend everything together in the pot until smooth.
- Season the corn soup with salt and stir in coconut milk or Alpro soy cream.
- Serve the corn soup garnished with whole corn kernels, chili, and fresh bread.
Nutrition
300Calories
6 gProtein
31 gCarbs
19 gFat
3 gFiber
per serving
