Corn and Chili Soup with Coconut Milk

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

soup

• 2 tbsp canola oil
• 150 g onion
• 5 g garlic
• 7 g fresh ginger
• 500 g corn kernels (fresh or frozen)
• 700 ml vegetable broth
• 1/4 tsp chili powder
• 1 tsp salt
• 200 ml coconut milk (canned)

Contains: celery

How to make it

1. 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.
2. Add the corn and pour vegetable broth over everything in the pot.
3. 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.
4. Add chili to the soup according to your taste and preferences.
5. Using an immersion blender, blend everything together in the pot until smooth.
6. Season the corn soup with salt and stir in coconut milk or Alpro soy cream.
7. Serve the corn soup garnished with whole corn kernels, chili, and fresh bread.

Nutrition