Ingredients
Method
Sauté the Aromatics
- Heat olive oil in a pot over medium heat.
- Add onion and garlic. Sauté for 3 minutes until soft and fragrant.
Add the Corn & Spices
- Stir in the corn, salt, black pepper, and smoked paprika.
- Cook for 5 minutes, stirring occasionally.
Simmer the Soup
- Pour in the vegetable broth.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
Blend Until Creamy
- Use an immersion blender to puree the soup until smooth.
- If using a regular blender, blend in batches, then return to the pot.
Add the Coconut Milk
- Stir in coconut milk and maple syrup.
- Simmer for 2 more minutes, then turn off the heat.
Serve & Enjoy
- Ladle into bowls, top with fresh herbs, and serve warm.
Notes
Nutritional Information (Per Serving)
- Calories: 220
- Total Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
Vitamins & Minerals (Per Serving)
- Vitamin A: 15%
- Iron: 10%
- Magnesium: 8%
- Vitamin C: 20%
- Potassium: 12%
Pro Tips for the Best Corn Soup
- Use fresh corn for maximum flavor, but frozen works just fine.
- Add a pinch of chili flakes for a spicy kick.
- Blend half the soup and leave some whole kernels for texture.
- Leftovers keep well in the fridge for up to 3 days.