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Food

Miso Corn Soup with Blueberry Chipotle Swirl

Serves 4.

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Miso Corn Soup with Blueberry Chipotle Swirl
This quickly blended soup uses fermented miso paste, sweet raw corn, green onions, and zucchini, turning creamy without any dairy whatsoever. A sweet-spicy fruit swirl brings everything together. [callout] Tip: Instead of a swirl, top with a raw salsa of diced tomatoes, onion, cilantro, and lime juice. [/callout]

Ingredients

  • 4 ears fresh corn, husk and silks removed
  • 3 cups (750 mL) water, more for swirl
  • 1 zucchini, peeled and roughly chopped
  • 2 green onions, white portions only, roughly chopped
  • 2 Tbsp (30 mL) extra-virgin olive oil
  • 2 Tbsp (30 mL) sweet white miso
  • 2 tsp (10 mL) raw apple cider vinegar
  • 1 tsp (5 mL) turmeric
  • Ground black pepper, to taste
  • 1 cup (250 mL) fresh blueberries
  • 1/4 tsp (1 mL) chipotle chili powder

Nutrition

Per serving:

  • calories 187
  • protein 5g
  • fat 9g
    • saturated fat 1g
    • trans fat 0g
  • carbohydrates 27g
    • sugars 8g
    • fibre 5g
  • sodium 342mg

Directions

01
For soup, cut kernels off cobs, reserve 1 cup (250 mL/1 ear), and add remaining to blender along with water, zucchini, onion, oil, miso, vinegar, and turmeric. Pureu0301e until smooth. Stir in reserved corn kernels, leaving a few to garnish (do not pureu0301e). Transfer to large bowl and chill until ready to serve.
02
For swirl, in food processor or blender, pureu0301e blueberries and chipotle with water to thin until a jamlike consistency. Ladle soup into bowls and swirl on blueberry mixture. Sprinkle with additional corn kernels. Serve.

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