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–+ servings

Rich Creamy Corn Soup

A classic corn soup with a wink to the East and a squint to the West: Easy to make, enriched with oat milk and surprising flavors. The result - a thick soup that warms the stomach and delights the palate :) Serve with croutons, corn tortillas, or nachos.
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Servings: 4
Ingredients Equipment Method Notes

Ingredients
 
 

  • 800 gram corn kernels frozen or fresh
  • 3 Tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium carrot cut into small cubes
  • 1 celery stick, cut into small cubes
  • 750 ml water
  • 1 teaspoon veggie powder, organic optional
  • ½ teaspoon chili powder by taste
  • pinch Ras El Hannut by taste, see a note below
  • salt and pepper, by taste
  • 1½ cups oat milk
  • 1 teaspoon pure vanilla extract
For Serving
  • Tofutti cream, olive oil, and salt
  • chopped scallion, chili flakes, corn kernels, cooked black beans

Equipment

Method
 

  1. Heat oil in a soup pot, add onion, carrot, and celery, and fry until the onion becomes translucent.
  2. Add water, vegetable powder, ras el hannout, chili powder, salt and pepper.
  3. Keep some corn kernels aside for decoration and add the rest to the pot. Mix and bring to a boil, lower the heat, and cook for 6 minutes.
  4. Add oat milk, mix, and bring to a boil. Remove from the heat.
  5. Add vanilla extract and mix, taste, and adjust seasoning if necessary.
  6. Grind the soup with a stick blender until it's roughly smooth. It's okay if the soup isn't completely smooth - it contributes a touch of chic :)
For Serving
  1. Put the corn kernels we kept earlier in a small bowl, pour boiling water to cover, and leave for about a minute. Drain and transfer the corn to a small bowl.
  2. Put cream-style Tofutti in a small bowl, add olive oil and salt to taste, and mix well.
  3. Pour soup into serving bowls and sprinkle with corn kernels. Using a cookie scoop with a diameter of about 3cm (about 1 inch), put a ball of Tofutti cream in the center (you can use a standard spoon instead); garnish with chopped green onions and chili flakes.
  4. Accompany the soup with croutons, corn nachos (like Doritos), or corn tortillas; add a tablespoon or two of cooked black beans for a portion of protein.

Notes

  • Be sure to use Ras El Hannout mixture that contains Mace. Mace has a wonderful taste and smell, which takes every dish to the next level. You can make the mixture yourself according to this recipe. Alternatively, instead of Ras El Hannout mixture, add a pinch of ground Mace, which you can find here.
 
  • If you have an adventurous palate - don't hesitate to add more than a pinch of Ras El Hannout or ground Mace. However, do it gradually so the spices do not take over the typical taste of the soup.
 

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