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Miso Corn Soup with Blueberry Chipotle Swirl

Serves 4 | ready in 15 minutes


    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.


    Learn to salsa

    Instead of the blueberry chipotle swirl, you could also top this chilled soup with a raw salsa of diced tomatoes, onion, cilantro and fresh lime juice.


    Miso Corn Soup with Blueberry Chipotle Swirl


    • 4 ears fresh corn, husks and silk removed
    • 3 cups cold water, plus more for swirl
    • 1 zucchini, peeled and roughly chopped
    • 2 green onions, white portions only, roughly chopped
    • 2 Tbsp extra-virgin olive oil
    • 2 Tbsp sweet white miso
    • 2 tsp raw apple cider vinegar
    • 1 tsp turmeric
    • Ground black pepper, to taste
    • 1 cup fresh blueberries
    • 1/4 tsp chipotle chili powder


    Per serving:

    • calories187
    • protein5g
    • fat9g
    • carbs27g
      • sugar8g
      • fiber5g
    • sodium342mg



    For soup, cut kernels off cobs. Reserve 1 cup kernels (approx. 1 ear). Add remaining kernels to blender along with water, zucchini, green onion, oil, miso, vinegar, turmeric and black pepper. Puree until smooth. Stir in reserved corn kernels, leaving a few to garnish (do not puree). Transfer to large bowl and chill until ready to serve.


    For swirl, in food processor or blender, puree blueberries and chipotle with water to thin until a jam-like consistency. Ladle soup into bowls and swirl on blueberry mixture. Sprinkle with additional corn kernels. Serve.


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    This recipe is part of the Your 1 Day Raw Food Menu collection.



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