Creamy and Spicy Corn Soup

5 from 1 vote

This lighter and delicious version of corn soup will have you coming back for more.

Course: Dinner, Soup

Cuisine: Universal

Keyword: Budget-Friendly, Gluten-Free, Plant-Based

Servings: people

Calories: 127kcal

5 ears fresh sweet corn
1 onion medium, chopped
1 teaspoon olive oil
1/2 teaspoon salt plus more to taste
1/2 yukon gold potato medium, chopped
2 to 3 cups vegetable stock the more stock you add, the thinner your soup will be
3 garlic cloves minced
1 teaspoon cumin
1 1/2 teaspoons chili powder
pinch of cayenne pepper
1/4 teaspoon black pepper

Cut the onion, potato, and trim the corn kernels off the 5 ears of corn.
Heat the oil in a large pot over medium heat. Add the onion and garlic, saute for 5 minutes until the onion is translucent. Add the potato and broth, bring to a boil and cook until the potatoes are very soft – about 10 minutes. Then add the fresh corn and cook through for a couple minutes more.
Add a bit more vegetable broth if your soup mixture looks too thick. Add all of your spices (cumin, chili powder, cayenne, black pepper). Then puree with an immersion/hand blender, or with a regular blender/food processor.
Top with a variety of toppings: cilantro, tomatoes, fresh corn, crushed corn chips, avocado, or anything else you can think of! Enjoy!

SmartPoints (Freestyle): 4