A wonderful hearty soup; creamy and chunky and full of flavor! Take advantage of late summer corn – it’s been a wonderful season.
- 4 large ears of corn, stripped, kernels cut off cob (about 5 1/2 cups)
- ¾ teaspoon jalapeño, seeded and chopped
- 12 ounces silken tofu, organic
- ¼ cup celery leaves, washed and dried
- 2 tablespoons extra virgin olive oil
- 1 cup fresh leeks, whites and light greens, cleaned, 1/2″ dice
- 1 ½ teaspoons fresh garlic, peeled and minced
- 1 ½ cups yukon gold potato, peeled, 1/3″ cubes
- ¾ cup celery, peeled, 1/3″ dice
- 1 pinch sea salt
- ⅛ teaspoon freshly cracked black pepper, (can use white pepper)
- ¼ teaspoon smoked paprika
- 5 cups vegetable broth*
- ½ cups soy milk, or your favorite non-dairy milk
Cut kernels from corn using a sharp or serrated knife, set aside.
Place jalapeño, silken tofu and celery leaves in the carafe of a blender. Puree until very creamy, about 30 seconds – place the puree into a bowl to hold, no need to clean the carafe.
In a heavy soup pot, add the olive oil, raise heat to medium-low, add the leeks. Cook, stirring to soften them, about 5 minutes – do not let them color.
Add the garlic, potatoes, celery, salt & pepper and smoked paprika. Cook for 3 minutes, stirring.
Add the vegetable broth, bring to a boil. Cover and reduce to a simmer for 15 minutes, or until the potatoes are tender.
Add the corn, give a stir and cook for just 3 minutes uncovered until the corn is crisp-tender.
Take the soup off the heat, add the pureed silken tofu mixture and 1/2 cup soy milk – mix in well with a whisk. Cool slightly.
Place 1/3 of the soup (making sure you get many vegetables) in the carafe of the blender and puree until very smooth, about 1 minute.
Pour into the soup pot and stir to combine.
The soup will be creamy, but with a nice chunky texture. (You can puree 1/2 the soup and veggies if you like too.)
Taste for salt – this depends on the saltiness of your vegetable broth.
Let the soup cool.
To serve, gently reheat over low heat.
Use 1/2 of a delicata squash (the rind is edible!). Cut in half lengthwise. Scoop out an discard seeds.
Slice into 1/3″ half moons. Roast in a hot 400 degree oven (tossed with extra virgin olive oil and a pinch of salt & pepper.)
Cook until golden, turning once, about 20 minutes. Drizzle with a little maple syrup or honey.
When cool, cut into cubes and use as a garnish for the soup.
Fresh cut chives are also a nice garnish.
*Organic Better Than Bouillon Vegetable Base is a wonderful time saver – and much more delicious than boxed vegetable broths… if you are not making it from scratch! Available in health food stores, and come Costco’s.
Take advantage of they summer’s bumper crop of sweet corn! Buy extra ears, cut kernels from the cob and freeze in airtight containers. If using in this recipe – use frozen corn, no need to defrost… just cook until crisp-tender.
See BLOG for more photos and information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Serves 6 – 8