Roasted Corn Soup - Variation
I have been reworking some of my old soup recipes to be more "Vegan" or what I prefer "Cleaner" - Enjoy
6 ears fresh, kernels removed from cob
3 tomatoes, roughly chopped
4 cups of Homemade Veggie broth
4 sprigs of fresh oregano, leaves removed from stems
1 medium onion, diced
4 cloves of garlic, diced
1/3 cup of roasted pistachios, chopped
1/2 teaspoon ground yellow mustard
1/2 teaspoon of ground cumin
2 limes zest and juiced
1 jalapeño, diced
1/2 cup Almond Milk, unsweetened
Cup of cilantro chopped and stems removed
1/2 cup Cashew Cheese, grated
Salt and pepper to taste
In large skillet over medium high heat, Drizzle with Avocado oil, add onions to skillet and sauté until soft. Remove onions to a bowl add garlic, oregano, cumin, mustard and jalapeño, stir and set aside. Now add the corn to the same pan and roast until kernels start to brown, remove from heat and add lime juice to corn, stir then add corn to the bowl with the onions and garlic, mix to combine.
In food processor place diced tomatoes, half the corn, onion and garlic mixture, and two cups of the broth and puree.
In a large soup pot add the remaining stock and corn, onion, garlic mixture, the tomato/corn puree, salt and pepper to taste and bring to a boil, reduce heat and simmer for about 30 minutes or until the soup starts to thicken. Next stir in milk and half the chopped cilantro and simmer for an additional 5 minutes.
Spoon in to bowls, top with Pistachios, crumbled cheese, lime zest and cilantro and serve with chips.