Meatless Monday: Creamy Corn Soup

We eat soup a couple times a week. It’s such an easy way to use up leftovers or empty your vegetable drawer. To make Creamy Corn Soup, I cut the kernels off leftover ears of corn. Outside of corn season, you could easily substitute canned or frozen corn. The inspiration for the soup came from Under 15 Minutes: Quick and Easy Vegetarian Meals by Jonathan Vine and Tali Carmi (affiliate link). The recipe uses coconut milk which put me in mind of Thai food. To that end, I added chopped jalapenos and basil. I also added a lot more corn than called for.

Creamy Corn Soup

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Course: Soup

Servings: 0

Author: LydiaF

Ingredients

• 2 cups vegetable broth
• 1 can Coconut Milk about 2 cups
• 3 cups corn kernels
• 1 jalapeno pepper seeded and diced small (save some slices for garnish)
• 1/2 medium onion diced
• 1 clove garlic minced
• 1/4 cup chopped basil
• salt and pepper to taste
• 1 tablespoon olive oil

Instructions

• In a medium saucepan, saute the onions, jalapeno pepper and garlic in the olive oil until softened.
• Add the vegetable broth and corn, season with salt and pepper.
• Stir in the coconut milk and bring to a gentle simmer.
• Add the basil right before serving.

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