Cloudy Corn Soup
A simple, vegan and gluten-free recipe made with white sweet corn.
Servings: 4
Ingredients
- 2 nos corn cobs kernels (2 cups) I used white sweet corn
- 1 nos small onion small diced
- 1/2 cup white part of spring onion finely chopped
- 1/2 cup the green part of spring onion finely chopped
- 1 nos red capsicum (bell pepper) small diced
- 3 cloves garlic finely chopped
- 1 nos or to taste green chilli finely chopped
- 1/3 tsp white pepper powder
- 1 tbsp cooking oil
- 1 tsp toasted sesame oil optional
- 1 tsp white vinegar
- 2 tsp tapioca or corn starch mixed in 2 tbsp water (optional)
- 1 tsp or to taste salt
- 1000 ml vegetarian stock or water
Instructions
- Heat oil in a heavy saucepot. Add in the oil, when it's hot, tip in the garlic and saute for a few a seconds.
- Add in both the onions (not the green part) and fry for 3-4 minutes till the onion is translucent, make sure the onion doesn't get too brown.
- Add in the chilli, corn kernels, white pepper powder and saute for 1 minute. Tip in 750 ml of vegetable stock and bring it to a simmer by covering the pot for 7 minutes.
- FIsh out 3/4 cups of cooked corn kernels with some soup water and make a coarse puree. Tip the puree back in the soup.
- Add in the rest of the stock, capsicum and cook for another 5 minutes. Now add in half of the spring onion, vinegar and cornstarch slurry. Keep stirring the soup so the starch is mixed well.
- Flavour the soup with toasted sesame oil. Adjust the salt and pepper and simmer for 3-4 minutes.
- Garnish with rest of the spring onions and serve hot!