Romantic soup?? This one is! Rock #MeatlessMonday or any day with a big bowl of fresh cilantro and sweet corn soup. The flavors will take you away!
August is an interesting time of year. It’s still summer, but fall’s starting to peek around the corner and say hey. Could you go for a bowl of soup?
Yes. Yes I could.
I’m not done with summer, not by a long shot. Summer and I have a lot of time left together, and I plan to enjoy it all. In terrible beat-up flip flops, no less.
So the soup I’m wanting right now is full of fresh, summery taste. Sweet corn, cilantro, lime and spices, bright happy flavors, that’s what I’m into.
Summer always strikes me as the most romantic time of year. Everything’s in bloom and going full swing, and it’s warm enough to lie outside on a blanket late at light and gaze at the stars. Try that in December. Or actually don’t, unless you’re pretty tough and wearing a snowsuit.
Nature’s my friend in the summer. It’s like hey, enjoy everything I have to offer. Come as you are. You don’t even need a coat. You may not even need shoes. Or pants!
So to me, this soup has an air of romance about it. It’s the cilantro that does it, because corn can go either way. Summer, fall, corn doesn’t care. Corn is corn, delicious in all seasons.
But cilantro. It’s so fresh and lively and to me, always a little unexpected, just like my favorite times in summer. Cilantro’s like the taste version of taking the back roads to somewhere you hadn’t planned to go anyway, and it’s the most fun you’ve ever had.
Like summer, cilantro’s in the moment. And damn if it doesn’t make corn soup as romantic as a warm August night.
I’m getting all carried away on waves of cilantro-fied romance. Guess what I did last night? Chilled with Graeme on a blanket under the stars. Our excuse to be out there was taking pictures of a meteor shower, and indeed we did some of that, or tried to. Didn’t get any pictures of meteors, but got lots of stars in general. And we saw a few meteors flashing through. And generally had a lovely time.
Aw…this has been an awesome summer. I’d love to start June up and do it all over again.
If you’re like me and kind of really hate to see summer go…make this soup. It’s good fall stuff and good summer stuff rolled into one, the best of both worlds. It’s light and easy to make, and filling enough to keep you going on summery adventures for a long while. Lots of fiber, vitamins, happy carbs and all-plant deliciousness.
And if you’re a #MeatlessMonday peep, there’s lots of flavor here for you. Lots! Like, you won’t believe veggies can get this intense lots. And as always with my recipes, you get bonus points for not just Meatless Mondaying, but _vegan_ Meatless Mondaying. Booyah!
Eat Healthy Eat Happy
Cilantro and Sweet Corn Soup is light, healthy and full of fresh summery flavor. A great end-of-summer meal for #MeatlessMonday or any day.
15 minPrep Time
35 minCook Time
50 minTotal Time
- 2 Tbs olive oil (or your favorite cooking oil)
- 1 tsp chili powder
- 1/8 - 1/4 tsp red pepper flakes
- 1 tsp cumin
- 1 onion, chopped
- 2-3 cloves garlic, chopped
- 4 c fresh or frozen corn kernels
- 1 poblano pepper, chopped
- 2 roma tomatoes, squeezed and chopped
- 2 c unsweetened almond milk
- 1/2 tsp salt
- juice of 1 lime
- black pepper to taste
- 1 tsp agave or maple syrup
- 1/2 c water
- 1 c cilantro leaves, loosely packed
- Heat the oil on low in a large nonstick cooking pot. Add the chili powder, red pepper flakes and cumin and let bloom about 5 minutes. While that's happening, chop the onion.
- Raise the heat to medium and add the onion. Cook, stirring frequently, about 5 minutes. Chop the garlic as the onion cooks.
- Add the garlic and saute 2-3 minutes. Remove from heat if the garlic starts to burn.
- Add the corn and saute 5 minutes. If you're using frozen corn, add it frozen. Chop the poblano and tomatoes while the corn cooks.
- Remove about a cup of the mixture to a food processor.
- Add the poblano and tomatoes to the cooking pot. Reduce the heat to medium low and stir occasionally.
- Process the corn mixture in the food processor about 2 minutes. Add 1 cup of the almond milk and process until smooth. Add it to the cooking pot.
- Stir in the other cup of milk, salt, lime juice, pepper, sweetener and water. Simmer 5-10 minutes to heat through. Taste and adjust seasonings if needed.
- Stir in the cilantro leaves just before serving.
Let’s get out there and do something summery while we can. After we have some soup of course.