Mexican Street Corn Soup

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This simple and delicious Mexican Street Corn Soup will warm your heart and soul.

Scale

8 cups Frozen Corn (thawed)

1 Yellow Onion (large, diced)

1 tbsp Chili Powder

1 1/2 tsps Spice Blend

1/2 tsp Sea Salt

6 cups Organic Vegetable Broth

1/4 cup Nutritional Yeast

1/4 Lime (juiced)

1/4 cup Cilantro

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Heat a large pot over medium-high heat. Add corn, onion, chili powder, spice blend and salt. Stir occasionally for 6 to 8 minutes, or until onion is soft.
Scoop out 1/3 of the mixture and set aside. Add stock to the pot. Bring to a boil and reduce to a simmer for 20 minutes.
Use a handheld immersion blender to puree until smooth (or carefully transfer to a blender). Stir in nutritional yeast, lime juice and half the reserved corn mixture. Adjust seasoning as needed.
Divide the soup into bowls and garnish with the remaining corn mixture, cilantro and additional chili powder (optional).

Top with lime zest, feta, Cotija cheese, avocado slices, or more nutritional yeast.

Add potatoes, eddoes, jicama, chopped kale, red bell pepper, mushrooms or zucchini.

Our Savoury Roasted Chickpeas, or alongside our Black Bean & White Fish Wraps or Mexican Quinoa Wraps recipe.

Refrigerate in an airtight container up to 5 days, or freeze if longer.

Use fresh corn, or canned corn.

Find it online: https://nutritiouslysimple.com/mexican-street-corn-soup/