I’ve been on a serious soup kick lately – I think it’s cause you can feel the weather changing. Cooler mornings, the leaves are starting to change colors, and school supplies are stocked on the shelves.
I’ve had an abundance of corn lately in my CSA share and since I’m not big corn eater I’ve been sharing it with my coworkers. But I still had accumulated so much that it was time to figure out how to make the best use of all the corn I had in the fridge.
My zucchini soup turned out so good I figured I’d try corn soup. The recipe is pretty simple and was easy to whip up.
- 8 ears of corn
- 3 peppers
- 2 tomatoes
- 1 cup of almond milk
- 1/2 cup of cashews
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp red hot pepper flakes
- 1 tbsp olive oil
- Husk the corn and cook in boiling water for 5 minutes
- Add olive oil to a pan and heat up
- Cut the corn kernels off, slice the pepper, and dice the tomatoes and all the vegetables to the hot pan
- Sauté for about 5 minutes
- Add the vegetables into a blender
- Add the milk, cashews, and spices
- Blend for about 5 minutes until fully puréed