EAST WEST FUSION STYLE
I created this recipe thanks to Yarin, who asked for soup because “it’s going to rain.” So I decided to make a thick and warming corn soup, with some twist that deserves a blog post🙂
So I fried onions, celery, and carrots in olive oil and added water and spices, including a surprising one – Ras El Channout, a mixture that contains Mace. This noble and powerful spice takes every dish to the next level.
I added a package of frozen corn kernels (saved some for garnish) and cooked them for a few minutes.
I added a package of frozen corn kernels (saved some for garnish) and cooked them for a few minutes.
I added oat milk, brought to a boil, and removed from the heat.
I added a teaspoon of vanilla extract – inspired by Gal’s genius idea
I ground the corn soup with a stick blender, tasted and adjusted the seasoning.
The next step is serving, which is an integral part of the recipe: I mixed Tofutti cream with olive oil and salt. I poured the soup into bowls, added a ball of Tofutti cream in the center, and garnished it with spring onions and chili flakes. I served with croutons and corn nachos. The soup will also embrace warmly corn tortillas.
Enjoy, and let me know how it turned out 😋❣
RECIPE
Rich Creamy Corn SoupEQUIPMENT
- 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 tsp veggie powder, organic optional
- ½ tsp chili powder by taste
- pinch Ras El Hannut by taste, see a note below
- salt and pepper, by taste
- 1½ cups oat milk
- 1 tsp pure vanilla extract
For Serving
- Tofutti cream, olive oil, and salt
- chopped scallion, chili flakes, corn kernels, cooked black beans
- Heat oil in a soup pot, add onion, carrot, and celery, and fry until the onion becomes translucent.
- Add water, vegetable powder, ras el hannout, chili powder, salt and pepper.
- 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.
- Add oat milk, mix, and bring to a boil. Remove from the heat.
- Add vanilla extract and mix, taste, and adjust seasoning if necessary.
- 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
- 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.
- Put cream-style Tofutti in a small bowl, add olive oil and salt to taste, and mix well.
- 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.
- 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.
- 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.
- Thanks to Gal and his excellent blog, I was inspired to add vanilla to the soup.
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