07 Nov Roasted Corn Soup
Roasted Corn Soup
- 1 pound frozen corn thawed - fire roasted adds great flavor, or freshly roasted if you wanna get fancy
- 3 cups vegetable stock
- ½ - 1 teaspoon thyme
- 1/2 cup chopped onion
- Olive oil for cooking the onion
- 1/2 tsp salt or more to taste
- Ground black pepper to taste
- 2 tbsp nutritional yeast optional - adds protein + B Vitamins
- Chop the onions and add to a pan with enough oil to coat on medium heat. Cook for 5-7 minutes until they start to brown.
- Add all of the ingredients to a blender (including the onions) and blend until creamy and smooth. Adjust salt and pepper to your taste.
- Add the soup to a large pot and heat on medium low heat until it's warm.
- This can be saved in the fridge
The weather outside is cooling off, so I think it’s about thyme for some soup, don’t you?
All bad puns aside, if you’re looking for a quick soup (takes less than 15 minutes to make) with fall flavors, this roasted corn and thyme soup will be sure to please.
Although the nutritional yeast is optional, it’s always my go-to for all things soup. It’s like a sprinkle of nutrients – full of B vitamins and some protein. It’s also one of my top 5 foods for detox as it pulls heavy metals out of the brain and helps protect against cancer. With a mild cheesy/nutty flavor, why not? And now it’s readily available at Trader Joe’s as well as any health food store.
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