The flavors of a hot summer in Mexico, mixed with a fresh touch of California dreams…. This soup is perfect to make, when organic corn is in season at your local farmers market. If you have organic corn in the freezer you can also make this great tasting soup.Remember to always buy organic corn, as most non-organic corn is likely Genetically Modified , which is the cause to many allergies.
This soup use roasted corn, as the main ingredient, which is done to enhance the flavors and bring more sweetness out of the corn. You can make it without roasting the corn, but the flavor will be quite different.
I have added this cooked version of soup due to the many requests on cooked vegan foods. I will add a raw version of this as well!
- 6 ears fresh organic corn cobs, cut from the cob (use a knife or a corn stripper) or 4 cups frozen organic corn kernels
- 1 medium onion, peeled and diced fine
- 3 tblsp coconut oil
- pinch of celtic sea salt
- 10 cups purified water
- 1 vegan vegetable stock cube or 1 tblsp raw vegan vegetable powder (if home made)
- 3 tblsp coconut oil
- 4 cups tomato, diced
- celtic sea salt and black pepper to taste
- fresh oregano, chopped
HOW TO MAKE
CORN COBS or FROZEN CORN KERNELS
- Preheat the oven to 400˚F
- Cut kernels from the cob and cut the ears of corn in half or de-frost the frozen corn with hot water in a bowl for 5 min.
- Place the kernels in a baking dish and drizzle with 2 tblsp coconut oil and a pinch of celtic sea salt. Mix well.
- Place in the oven for 30 min., or until soft and roasted. Time can vary depending on the size of the kernels. Stir while roasting for even roasting.
- Remove from oven and set aside
- Place the cobs on a baking sheet, drizzle with coconut oil and rub to lightly coat.
- Place in the oven.
- Dice a medium-small onion
- After 10 minutes, remove the cobs from the oven. Sprinkle diced onion over the cobs and return to the oven for 10 more minutes.
- Place the roasted cobs and onions in a large saucepan and cover with 10 cups filtered water. Cover and bring to a boil. Reduce heat and uncover to simmer for 45 minutes to 1 hour. The liquid will reduce at least in half.
- Boil the water
- Add the vegetable stock and stir
- Peel and dice the onion
- Heat 3 tblsp coconut oil over medium heat.
- Add the onion and stir
- Cook the onion for 5 min. until soft
- Add the corn kernels and tomatoes – stir – cook for another 5 min.
- Add 2 cups of the corn stock or vegan vegetable stock, and cook for 5 more minutes.
- Remove the corn cobs from the stock and discard
- Add the hot stock into the tomato, onion and corn mixture
- Cook another 5 min. while stirring occasionally
- Add 3 tblsp olive oil
- Use an emersion blender to blend the soup partially smooth. It should still have chunks of tomato and corn kernels. You can also take half of the soup and put it into a food processor and blend it until very smooth and the return it to the bowl and mix in. Season with salt and pepper
- If you like a thicker consistency for the soup, you can add 1 tblsp arrowroot (sieve it to make sure it doesn’t create lumps) or some coconut cream (from young Thai coconut)
Serve with freshly chopped oregano, and add fresh jalapeño peppers on the side. Serve with raw corn chips or flax crackers
Store in a sealed container or jar in the fridge for up to 3 days or in the freezer for up to 2 months.