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
Ingredients
- 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
Nutrition
Per serving:
- calories187
- protein5g
- fat9g
- carbs27g
- sugar8g
- fiber5g
- sodium342mg
Directions
01
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.
02
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.
Allison Day is a cookbook author, recipe developer, food photographer, and nutritionist (RHN) with over 12 years’ experience in the world of food media.
