Creamy corn soup with potatoes and coconut milk
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 214, total fat 11 G., saturated fats 7 G., proteins 5 G., carbohydrates 26 G., fiber 3 G., cholesterol 0 mg, sodium 609 mg, sugar 3 G.
Calories 214, total fat 11 G., saturated fats 7 G., proteins 5 G., carbohydrates 26 G., fiber 3 G., cholesterol 0 mg, sodium 609 mg, sugar 3 G.
Potatoes and coconut milk give this vegan corn soup a velvety texture, making it hearty and nutritious. The coconut oil and milk also add a pleasant nutty flavor that complements the sweetness of the corn. When serving, top each serving with chopped toasted almonds, corn kernels, and green onions.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons unrefined coconut oil
- 0.5 cups thinly sliced green onions (white parts separated from green parts)
- 1 cup peeled and chopped potatoes
- 1 tbsp. chopped peeled ginger root
- 3.5 cups lightly salted vegetable broth
- 3 cups frozen corn kernels, thawed
- 1/4 - 0.5 cup coconut milk
- Chopped toasted almonds, for serving
We recommend
Recipes with similar ingredients: potato, ginger root, coconut oil, corn, green onions, almond, coconut milk
Cooking the dish according to the recipe:
- In a medium saucepan, heat the coconut oil over medium heat. Add the white parts of the green onions and light green parts of the green onions and cook, stirring, until softened, 3-5 minutes. Add the potatoes, ginger, 1/2 teaspoon of salt, and some freshly ground black pepper and cook, stirring occasionally, until the potatoes are well coated, 2-3 minutes. Pour in the broth and bring to a simmer.
- Add almost all of the corn to the broth, reserving 2 tablespoons of kernels, and continue cooking until the potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat and let cool for at least 5 minutes. Blend the soup thoroughly with a handheld immersion blender until smooth, or in two or three batches in a blender (do not fill the blender more than halfway).
- Add coconut milk and reheat the soup if needed, adjusting the consistency with water. Season with salt and pepper to taste. Place the remaining corn in a small bowl and microwave for a few seconds.
- Serve the soup hot, sprinkled with almonds, corn and green onions.
Culinary advice
When blending hot liquid, let it cool for 5 minutes first, then pour it into the blender, filling it only halfway. Cover with a lid, leaving one end slightly open. Cover the lid with a kitchen towel to prevent splashing, and blend until smooth.
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