Creamy Vegan Corn and Red Pepper Blender Soup (gluten-free, soy-free, nut-free, grain-free, salt-free)
User Reviews
4.7
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Prep Time
3 mins
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Cook Time
2 mins
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Total Time
5 mins
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Servings
5 cups
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Calories
104 kcal
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Course
Soup
Creamy Vegan Corn and Red Pepper Blender Soup (gluten-free, soy-free, nut-free, grain-free, salt-free)
Description
The Creamy Vegan Corn and Red Pepper Blender Soup is prepared by blending the majority of the sweet corn with red bell pepper, nutritional yeast, coconut oil, and warming spices such as cumin, smoked paprika, and cayenne pepper. Red onion and garlic add mild aromatic depth, while the liquid base comprises water or plant-based milks. After reaching the desired consistency in the blender, remaining corn kernels are stirred in for texture.
The flavor profile balances sweetness from the corn with smoky and earthy notes from the spices. The soup has a smooth, creamy mouthfeel from blending, yet includes corn pieces for added bite. It can be served gently warmed or chilled like a cold gazpacho during warm weather.
The soup is practical for vegan, gluten-free, soy-free, and nut-free diets and keeps well refrigerated for days or frozen for months. Adjust thickness and seasoning to preference by adding more liquid or spices as needed.
Ingredients
- 16- ounce sweet corn thawed to room temp (or fresh corn if you have it), divided, frozen, bag
- red bell pepper deseeded, half of 1 large
- ¼ cup nutritional yeast
- 1 coconut oil heaping tablespoon
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper or to taste
- red onion peeled; optional, half of 1 small
- 1 to 2 cloves garlic peeled; optional
- water or use coconut water, milk, almond/soy/nut milk, cream, about 1 cup
- salt optional to taste
- black pepper optional to taste
Instructions
- To the canister of a high speed blender, add three-quarters of the bag of corn (about 3 cups, just eyeball it), all the remaining ingredients, about 1/2 cup water, and blend. Based on how thick soup is, and personal taste preference, add more water until desired consistency is reached.
- After desired consistency is reached, stir in remaining corn by hand to preserve texture.
- Optionally, add salt and pepper to taste. I didn’t.
- Soup may have gotten warm in your blender canister. If not, and you prefer it warmer, transfer to a microwave-safe bowl and heat until warm, about 1 minute. Alternatively, soup can be heated gently on the stovetop. In warmer months, soup can be served chilled, like gazpacho. Soup will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5cups
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 104kcal | 5% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 64mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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