Sweet corn from the farmers’ market is one of the best things about summer and when you include it in this scrumptious soup recipe, you’ll love the creamy goodness that seems to leap on to your spoon.
You know I’m a huge fan of soup so when I saw this beautiful recipe in Debbie Adler’s latest cookbook, Sweet, Savory & Free, I knew I had to make it.
All of Debbie’s fabulous recipes are plant based without any of the top 8 food allergens. Best of all, they are delicious!
Her journey to embrace plant-based recipes has come through personal experience – her son has many food allergies – and she has consequently spent years researching the right foods for him, for her business (Sweet Debbie’s Organic Cupcakes) and for her readers. This book is the result of hard work and dedication to discovering exactly what we need to eat to lead healthy lives.
And this beautiful corn is exactly what I need in my healthy soup! With onion, garlic, celery and parsnips, this dish is a summer flavorfest.
I’m so glad that summer is finally here and we’re all starting to thaw out from the long winter and cold spring. I can’t think of a better way to celebrate than with a bowl of this healthy goodness that everyone can enjoy!
What kind of soup do you make to celebrate summer? Share your creations with me on Instagram by hashtagging #simplyfreshdinners so I can sneak a peek into your kitchen!
Pop over to Debbie Adler’s site to learn more about living a plant, powerful life and more delicious, allergen-free recipes that will please the whole family.
This post is not sponsored. I’m a big fan of Debbie Adler’s recipes and I love sharing her healthy creativity!
Sweet Corn Soup (Gluten-Free)
Sweet corn soup is the kind of dish you can have year round but the best part of summer is the deliciously sweet corn from the farmers’ markets and when you use it in this dish, you’ll be thinking of the second bowl before you’re even half-way through the first.
- 1 ear corn
- 1 small yellow onion, chopped
- 1/2 cup coconut aminos
- 1 clove garlic, minced
- 2 celery stalks, diced
- 1 small parsnip, peeled and sliced
- 3 tbsp nutritional yeast
- 2 cups coconut milk
- Reserved kernels from soup
- 2 scallions, chopped
- freshly ground black pepper
Scrape the kernels from the corncob, set aside about 3 tablespoons, and add the rest to a large pot over medium heat. Add the onion and stir until fragrant, about 1 minute.
Add the coconut aminos, garlic, celery, parsnip, and nutritional yeast and cook, stirring occasionally, until the garlic is fragrant and the vegetables are slightly tender, about 2 minutes.
Add the coconut milk and bring to a boil.
Lower the heat, cover the pot, and let the soup simmer until the vegetables are fork tender, about 20 minutes.
Transfer the soup in batches to a high-speed blender and puree until smooth. You can also use an immersion blender.
To make the topping: Toast the reserved corn kernels in a skillet over medium heat for about 2 minutes.
Serve the soup immediately, topped with the toasted corn kernels, scallion, and a grind of black pepper.
SERVING SIZE: 2 CUPS
Calories 150; Total Fat 5.3g; Protein 6.3g;
Cholesterol 0.0g; Sodium 280mg; Fiber 6.9g;
Sugars 2.0g; Total Carbohydrate 24.0g
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