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.
Tip: Instead of a swirl, top with a raw salsa of diced tomatoes, onion, cilantro, and lime juice.
Miso Corn Soup with Blueberry Chipotle Swirl
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:
- calories187
- protein5g
- fat9g
- saturated fat1g
- trans fat0g
- carbohydrates27g
- sugars8g
- fibre5g
- sodium342mg
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.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
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