in Soup Recipes

corn soup

updated

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Ingredients for 4 servings:

  • 6 corn cobs, pre-cooked
  • 500 g yellow tomatoes
  • 2 bell peppers, yellow
  • 1 cucumber(s)
  • 300 ml vegetable stock
  • 8 tbsp olive oil
  • 8 tbsp white wine vinegar, mild, vegan
  • salt and pepper
  • 8 tbsp, heaped soy yogurt (yogurt alternative)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

simple, delicious, vegan, a delight both hot and cold

Clean the vegetables, peel the cucumber, and cut the corn kernels off the cob. Set four of the “corn steaks” aside, blend the remaining ones with the vegetables, vinegar, oil, and vegetable stock in a blender until smooth. Pour the cold soup into a pot, bring to a boil, and briefly fry the four corn steaks in a pan. Once the soup is hot, serve with yogurt, a little oil, and the corn—done. Enjoy! Tip: In summer, this soup is also delicious cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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