corn

Raw Vegan Plant-Based Mexican Cilantro Corn Chowder

May 22, 2015 by Veronica Grace

This recipe is featured in my 2 part Savory Raw Dinner Recipes DVD set. It is super easy and very delicious!

Whenever I show people pictures of this soup, they can’t believe it’s raw and think it looks so great. Well it tastes even better too. You can also get very creative with the garnishing. I went for a very simple look to display the solid soup ingredients and garnishes. Of course if you make the recipe you can add as much as you like. You can also make this a little spicier by adding more chili powder.

The beauty of raw soups, is that they are quite fast to make (aside from cutting fresh corn off a cobb, you can use frozen if you must) and you can blend them until they are the temperature you want in the Vitamix. So they can be room temperature, warm or quite warm. Just blend for 30-60 seconds for room temperature 1-2 minutes for warm, and then once you get past 2 minutes you are essentially really heating the soup and can cook it a little. So keep this in mind, depending whether you want a room temperature raw soup, or a transitional warm “raw” soup.

This plant-based corn chowder will please even the most skeptical people of raw vegan soups. Just blend it a little longer so it’s warm and not cold if you’re using corn and bell peppers straight from the fridge.

Please let me know what you think! I love your feedback. For more delicious recipes check out my Savory Raw Dinner Recipes

Creamy Raw Mexican Cilantro Corn Soup

Ingredients:

3 cobs of corn
2 yellow peppers, cut into chunks
1 small onion, cut into chunks
2-3 cloves of garlic, diced
1 small avocado or 1/2 large
1/2 cup cilantro diced
2 1/2 tsp cumin
1/2 tsp herbamere/salt
1 1/2 large limes juiced
1/2 red pepper, diced
diced chili peppers or chili pepper powder to garnish
green onions to garnish
Directions:

1. Cut the corn off the cob. (Make sure you have a sharp knife, a bowl or plate to catch the corn, and a towel. It’s messy!)

2. Put half of the corn, both yellow peppers, avocado, onion, garlic, half of the cilantro, cumin, lime and salt into the Vitamix or food processor.

3. Use the Vitamix tamper to push ingredients down into blade and blend until creamy. (If you don’t have a Vitamix and need to add a little water to make it blend, do so)

4. Pour into 2 bowls. Add remaining corn, and red peppers. If you like it spicy add diced chilli peppers.

5. Garnish with cilantro, red pepper, green onions and a sprinkle of chili pepper powder.

Serve!

How did you like this soup? Did you know you can use the base of this as a raw salad dressing too?

Missing Summer Already – Plant-Based Harvest Soup (Butternut Squash, Sweet Corn and White Beans)

September 15, 2014 by Veronica Grace 5 Comments

Ah summer… I think it’s everyone’s favourite month. (At least mine as it’s the sunniest/warmest time in Canada.) But now the weather is growing colder already and I can tell I’m missing the heat…. I was looking around the freezer the other day and wanted to make up something quick and healthy and I saw I had some bags of frozen butternut squash and some fresh corn. I decided to put it together with onions and broth and make a soup out of it, but it wasn’t thick enough so I thought, hey why don’t I try some white beans to add some bulk and cream it up? It turned out to be a great idea and a totally delicious combination. This soup doesn’t need any butter or cream to make it creamy and delicious, the white beans work perfectly. It also needs very little seasoning since it’s so sweet naturally from the sweet corn.

In fact you could even eat this soup without any of the seasonings at all, it would be a great soup for fussy children, or even a good choice for toddlers. Everyone knows children enjoy soft naturally sweet foods and butternut squash and corn is a favourite.

I decided to kick things up a bit with some smoked paprika which added a delicious smokey flavour to the soup. Smoked paprika isn’t of the spicy variety, but sweet so it adds some nice flavour without being spicy.

Summer sweet corn goes really well in almost any dish. It’s a great topping for salads, adds natural sweetness to soups and is great on it’s own, no seasonings required.

Give this soup a try! It’s super easy (especially if you have frozen squash already, available at most health food stores.)

Fat Free Vegan Summer Harvest Soup (Butternut Squash Sweet Corn and White Bean Soup)

Serves 4-5

Ingredients:

4 cups/1 qt./946 mL vegetable broth (homemade or low sodium)
1 large sweet onion, diced (such as Vidalia or Walla Walla)
5 cloves of garlic, minced
6 cups/25 oz./1.5 lbs butternut squash, peeled and cubed (fresh or frozen)
2 1/2 cups sweet corn (fresh, frozen or canned – no sodium)
16 oz./453 g can white beans or chickpeas, drained
1/2 tsp smoked paprika (or any other seasoning of choice)
3/4 tsp Herbamare or salt
1/2 tsp fresh ground pepper

Directions:

Sauté onions and garlic in a large pot over medium heat in 1/2 cup of vegetable broth until soft 5-6 minutes.
Add squash, corn and beans and remaining broth and cover. Cook until squash is tender.
Carefully spoon mixture into a Vitamix blender or food processor and blend until smooth.
Pour mixture back into pot, add seasonings and mix thoroughly. Taste test and adjust seasonings if desired.

What do you think of this summer soup? Have you ever tried smoked paprika before?

Quick and Easy Plant-Based Mexican Black Bean Corn Soup (Vegan)

January 6, 2014 by Veronica Grace 17 Comments

I hope you all had a wonderful holiday and happy new year! I cannot believe it’s 2014 now and it’s a new year here at Low Fat Vegan Chef. When the weather is cold and chilly I often like to make quick one pot meals as it’s not only warm and satisfying and makes for fewer dishes for me when all I really want to do is crawl under a blanket. This vegan black bean and corn soup recipe is SIMILAR to the one on my Comfort Soups To Keep You Warm ebook, but it is simpler and thus faster to make. Even if you have NEVER made soup before or feel like you are a novice in the kitchen (or even a terrible cook) I promise you can make this recipe.

I find it imperative to have simple hearty recipes like this on hand when I am low on ingredients or simply pressed for time and can’t make something more complicated from scratch.

Have you ever bought a store bought boxed or canned soup? Maybe now you choose those “organic” and “healthy” looking ones. Now have you ever tried them? I have to say unfortunately I have! While they may LOOK GOOD on the package, what’s inside is often so thin, watery, bland and boring it’s impossible to enjoy. In fact I usually end up tossing half of it because it’s so unappetizing.

My soup recipes are different! They have spices! Depth of flavor! Are heartier! And are actually something you’d want to make again and again. So that’s why I want to share this recipe with you, that even if you don’t have a lot of time, or money or know how to cook from scratch you CAN make something quickly that is infinitely better than what you’ll find at the store and it won’t cost you much to do so.

So check it out:

Quick and Easy Vegan Mexican Black Bean Corn Soup

This delicious soup is ready in no time and is packed full of flavour!

Serves 2

Ingredients:

1 medium onion, diced
4 cloves of garlic, minced
1 14.5 oz. can roasted diced tomatoes (I use Muir Glen Organics)
1 15 oz. can black beans, low sodium or 1 2/3 cup fresh cooked (I use Eden Organics)
1 11 oz. can whole corn (low sodium AND sugar free or 1 cup frozen corn)
2 1/2 cups vegetable broth (low sodium or homemade)
1 tsp roasted cumin
1/4 tsp chipotle chili powder
1 tsp Herbamare or sea salt
2 tsp lime juice (1/2 small lime)
Fresh ground pepper to taste
Fresh cilantro or coriander to garnish

Directions:

1. In a large non stick wok, sauté the onions for 6-7 minutes until soft. Add the garlic and sauté another minute or two. Add a little water if needed to prevent sticking.

2. Add the vegetable broth, canned tomatoes, drained corn and black beans and stir. Add the seasonings except the lime juice and taste test. Adjust seasonings if desired.

3. Bring to a boil and then reduce to medium heat and simmer for 5 minutes.

4. Add lime juice and stir.

5. Garnish with cilantro if desired and serve.

What’s your favorite pairing for plant-based black bean soup?

Quick Stovetop Plant-Based Black Bean Chilli (Vegan Recipe)

October 20, 2013 by Veronica Grace 15 Comments

This is a really tasty and easy chili that tastes like it’s been simmered for hours, but it’s ready in about 25 minutes! The secret is in using roasted or smoked spices and fire roasted tomatoes that make this vegan black bean chilli so good. My favorite fire roasted tomatoes are made by Muir Glen Organics. You can make this recipe in a slow cooker, but since the majority of the ingredients are already pre cooked there’s no reason to take all day creating this.

When you want a hot meal that’s comfort in a bowl, one pot meals are the way to go. I don’t like to make a big mess in the kitchen every night, so this is one of those recipes that gives me a break from dishes and is very easy to throw together when I’m short on time.

As always you can ensure your canned goods are BPA free by reading the label and choosing brands such as Muir Glen Organics or Eden Organics or making sure your cans do not have a white plastic lining in them as well. Another cost effective option is to simply stew your own tomatoes (and you can roast them in the over after) or cook your own dried beans from scratch. To make my own beans in a snap I use the Easy Bean Cooker and it does all the timing and cooking for me.

Quick Stovetop (Low Fat) Plant Based Black Bean Chilli Recipe

Serves 4

Ingredients:

1 large onion, diced
6-8 cloves of garlic, minced
1 red bell pepper, diced
2 15 oz. cans of black beans, drained (or 4 cups fresh cooked beans)
28 oz. can regular or fire roasted crushed tomatoes
1 1/2 tsp roasted cumin
3/4 tsp smoked paprika
1/2 tsp chipotle chili powder
1 tsp sugar or sweetener
3/4 tsp herbamare or salt
fresh ground pepper to taste

Directions:

1. In a large non stick wok saute the onions for 6-8 minutes. Add the garlic and red pepper and sauté for 5 more minutes stirring occasionally. Add water if necessary to keep from burning.

2. Add the tomatoes and drained beans and seasonings and heat through for about 15 minutes, until peppers are soft and flavores have melded.

3. Serve with brown rice, baked potatoes, bread or vegetables for a filling meal.

Variations:

If you want to add more veggies such as carrots or mushrooms you can add them with the onions and sauté them first, if you want to add some corn you can add them with the beans.

20 Minutes To The Table: Mexican Black Bean Corn Tacos & Costa Rican Cabbage Salad Video

July 21, 2013 by Veronica Grace 50 Comments

20 Minutes To The Table: Mexican Black Bean Corn Tacos & Costa Rican Cabbage Salad

Hi everyone! I had an idea the other day of putting together quick delicious meals for those of you short on time. This recipe is a great midweek recipe, if you can open a can and use a knife you can make this recipe very easily! I’ll start off by showing you how to make the raw Costa Rican Cabbage Salad recipe, and then the Mexican Black Bean Corn Tacos (this is a variation on my recipe in Vegan Comfort Foods From Around The World.)

If you’d like order one of my cooking aprons or my cookbook my store is here: http://lowfatveganchef.storenvy.com

I’d like to point out that I used canned ingredients in my first video to show how anyone, no matter where you are, can make this recipe. You can also use home cooked beans and fresh corn (or frozen) if desired and using organic foods is your choice as well. This new series is going to show easy plant based recipes that absolutely everyone can make with ease, when pressed for time. That’s why I list the short cuts. Most of the time I cook from scratch, but I know this is not feasible for everyone, especially on a week night after work. Please of course feel free to use fresh cooked beans, organic fresh corn and your own homemade corn tortillas if you are a scratch cooker, but of course this will add to the prep time and take much longer than 20 minutes. Enjoy 🙂

Recipes follow below.

Raw Vegan Costa Rican Cabbage Salad

Serves 4

Ingredients:

1/2 green cabbage shredded (or 5 cups bagged slaw mix)
1 medium (ripe) tomato, diced
1/2 white onion, chopped
1 glove garlic, pressed or minced
1 handful fresh cilantro/coriander roughly chopped (or to taste)
1 – 1 1/2 large limes juiced (use your discretion to balance with salt)
1/4-1/2 tsp Herbamare or salt (use your discretion to balance with the lime)
1/4 tsp fresh ground pepper (or to taste)

Directions:

1. Toss ingredients into a large salad bowl (mine was a little small but I used it as it was clear to show you) and massage well for a minute or two, scrunching the cabbage to help soften it.

2. Adjust lime, salt and pepper to your tastes. If it’s perfectly seasoned it should taste neither of just salt or lime, but a nice mix between the two.

3. Place in refrigerate to marinate until needed.

To spice things up: Add a sliced fresh jalapeno or chili pepper.

Based on my recipe in Vegan Comfort Foods From Around The World

Vegan Mexican Black Bean & Corn Tacos

Serves 2-4 (depending how ravenous you are!)

Ingredients:

19 oz. can no sodium black beans or pinto beans (or 2 1/3 cups cooked fresh)
12 oz. can no sodium/no sugar corn or 1.5 cups frozen or fresh cut
4 cloves of garlic, pressed or minced
3/4 tbsp maple syrup, maple sugar or honey – I don’t use agave (*optional to add flavor to the unsalted beans)
1.5 tsp roasted cumin (or regular, but roasted is much more flavorful)
1/4-1/2 tsp Herbamare or salt (or to taste)
Pinch of fresh ground pepper
1/4-1/2 lime juiced (or to taste)
8-12 corn tortillas (depends how full you load your tacos)
Salsa of choice (I always look for the lowest sodium on the shelves, you’d be surprised how much sodium is in salsa)

Directions:

1. Heat a pot over medium heat. Drain the corn (if applicable), add some black bean juice to the pot and the garlic and cook for 3-4 minutes.

2. Add the black beans, corn and seasonings (leave the lime juice until the end) and heat for 5-7 minutes to let the flavors meld together.

3. Meanwhile heat your corn tortillas over medium heat in a crepe pan, griddle or frying pan just until warm and place in a tortilla warmer, tinfoil or tea towel to insulate. Alternatively you can heat them over a gas flame until slightly charred or microwave just at the end all together for 30 seconds. (Any longer and it won’t be good…)

4. Add the lime juice to the beans and corn and taste test. Adjust seasonings to taste.

5. Assemble tacos, starting with a layer of black beans and corn, some salsa and then top with your marinated Costa Rican Cabbage Salad. Sometimes I like to add some fresh guacamole for variety as well.

6. Enjoy!

Make it spicy: add some chipotle chili powder, cayenne or a sliced jalapeno to the black bean and corns. Use your discretion.

Corn tortillas are fairly common in the USA and easy to find at most grocery stores and health food stores. I use corn tortillas because they usually have only 3-4 ingredients (but read the label to make sure there is no oil or lard) and are lower calorie than wheat tortillas. Wheat tortillas are more for burritos. If you’re in Canada check your health food store or google mexican/latin groceries in your area. I found several in my city of Calgary that had homemade corn tortillas. I will post a video later on show you how to make your own corn tortillas with masa (corn flour).

This makes a fairly light meal, if you’re family or dinner guests are ravenous I would recommend serving some fresh seasoned rice on the side to round it out, or double wrapping your tacos (use 2 tortillas) and load them up with beans and corn. 🙂

I hope you enjoyed my first episode of 20 minutes To The Table. I filmed this in my kitchen with a camera, a tripod and a lot of books lol. Let me know what you think by posting below!

Asian Vegetable Stir Fry in Tahini Sauce

January 7, 2013 by Veronica Grace 10 Comments

Stir fries can vary widely from delicious and tasty to boring and bland, and as a vegan it isn’t always the most appetizing dish to make (if you’ve eaten it a thousand times before.)

I find the solution is to vary the sauces you use and I like to make different ones. You can also change up the rice you serve them on by using brown rice, white rice, red rice or a combination of any of them.

You can use this tahini sauce over steamed vegetables or stir fried vegetables in a non stick pan. (You don’t need to use oil in non stick pans, you can cook the vegetables by themselves or in a little water if necessary).

Use your favorite veggies and get creative!

Asian Vegetable Stir Fry in Tahini Sauce

Serves 2

Tahini Sauce Ingredients:

1/3-1/2 cup water (I use the lower amount, my Vitamix pulverizes everything, only use higher amount for low powered blender)
2 tbsp tahini
2 large medjool dates, pitted (and chopped if necessary for your blender)
1 large clove of garlic
2 tsp of fresh chopped ginger
1 1/2 tbsp low sodium tamari or soy sauce (GF if desired)

Stir Fry:

3-4 cups frozen or fresh mixed vegetables
1 1/2 cups cooked brown or white rice

Directions:

1. Combine sauce ingredients in a Vita-Mix or blender and blend until smooth. If using a basic blender you may need to use the higher amount of water and chop your garlic, ginger and dates to ensure that it blends properly.

2. Saute fresh or frozen vegetables in a wok or non-stick skillet with 1/2 cup water. Cover with a pot lid and steam until tender. Add additional water if necessary.

3. Assemble bowl. Add brown rice to a bowl or plate, top with vegetables and drizzle with tahini sauce.

4. Serve.

Additional Tips:

You can customize this sauce by adding more or less garlic or ginger or dates, or by swapping out the tahini for almond or peanut butter instead for variety.

To make this recipe really quickly you can use frozen stir fry veggies or pre cut fresh veggies from the produce section of the grocery store.

What’s in your favorite stir fry recipe?

Fat Free Vegan Summer Harvest Soup With Butternut Squash, Sweet Corn and White Beans

June 12, 2012 by Veronica Grace 15 Comments

Ah summer… I think it’s everyone’s favourite month. (At least mine as it’s the sunniest/warmest time in Canada.) I was looking around the freezer the other day and wanted to make up something quick and healthy and I saw I had some bags of frozen butternut squash and some fresh corn. I decided to put it together with onions and broth and make a soup out of it, but it wasn’t thick enough so I thought, hey why don’t I try some white beans to add some bulk and cream it up? It turned out to be a great idea and a totally delicious combination. This soup doesn’t need any butter or cream to make it creamy and delicious, the white beans work perfectly. It also needs very little seasoning since it’s so sweet naturally from the sweet corn.

Summer sweet corn goes really well in almost any dish. It’s a great topping for salads, adds natural sweetness to soups and is great on it’s own, no seasonings required.

Give this soup a try! It’s super easy (especially if you have frozen squash already, available at most health food stores.)

Fat Free Vegan Summer Harvest Soup (Butternut Squash Sweet Corn and White Bean Soup)

Serves 4-5

Ingredients:

Directions:

Saute onions and garlic in a large pot over medium heat in 1/2 cup of vegetable broth until soft 5-6 minutes.
Add squash, corn and beans and remaining broth and cover. Cook until squash is tender.
Carefully spoon mixture into a blender or food processor and blend until smooth.
Pour mixture back into pot, add seasonings and mix thoroughly. Taste test and adjust seasonings if desired.

What do you think of this summer soup? Have you ever tried smoked paprika before?

Sneak Peek Recipe: Mexican Black Bean Corn Soup From Low Fat Vegan Comfort Soups To Keep You Warm

March 22, 2012 by Veronica Grace 36 Comments

And the winner of my first copy of Comfort Soups To Keep You Warm is….

….Meena Sharma! Congratulations Meena, I will be contacting you shortly to let you know you’ve won.

Thank you to everyone who entered! I really appreciate your support and excitement. My Comfort Soups To Keep You Warm recipe eBook is now ready so check it out!

After all of those tantalizing soup photos I showed you on Monday, I bet you are craving a delicious bowl of soup by now! So I wanted to share one of my soup recipes with you. This oil free vegan Mexican Black Bean Corn Soup is one of my favourites, it’s so hearty and filling and bursting with flavour. You’re going to want to make this soon!

An insider tip I have for you is to make your own vegetable broth (my recipe is here) and fresh black beans (instead of canned) for the absolute best taste. But if you’re in a hurry, you can always use canned black beans. For packaged vegetable broth the best substitute seems to be Pacific Natural Foods Organic Low Sodium Vegetable Broth. Roasted cumin and chipotle chili powder bring great flavour to this recipe. If you can find it over the regular versions it adds a really nice smokey flavour to the soup. I use McCormick roasted cumin, you can get it on Amazon or at places like Walmart or some grocery stores. This is probably my favourite seasoning and I go through more of it than any other spice. You’ll definitely use it a lot if you make my recipes. I also use Frontier organic chipotle powder in all of my Mexican dishes and it’s amazing in vegan chili too.

Now on to the recipe!

Low Fat Vegan Mexican Black Bean Corn Soup

Serves 8

Ingredients:

1 large onion, diced
6 cloves of garlic, minced
3 stalks of celery, diced
2 carrots, diced
5 cups/1.25 qts./1.2 L of vegetable broth (homemade or low sodium)
4 15 oz./425 g cans of black beans, low sodium (or 7 cups cooked) undrained
1 15 oz./425 g can of whole sweet corn, drained (salt free, unsweetened)
1 14.5 oz./411 g can of fire roasted tomatoes, diced (I use Muir Glen Organics)
1 tbsp. + 1 tsp. roasted ground cumin (or regular cumin)
1 to 1 1/2 tsp. chipotle chili powder or smoked paprika
1/2 tsp. Herbamare or salt (to taste)
1/2 tsp. sugar or sweetener (if needed)
Juice of 1 small lime
Fresh ground pepper to taste
1/2 bunch of cilantro, chopped to garnish

Directions:

1. In a large pot, sauté the onion, celery, carrots and garlic in 1 cup of vegetable broth over medium heat for 6-7 minutes. Add chipotle chili powder, roasted cumin, and black pepper and cook for another minute or two. Stir in the remaining vegetable broth, 4 cups (or 2.5 cans) of beans, and sweet corn. Turn to high heat and bring to a boil.

2. Add remaining 3 cups (or 1.5 cans) of beans and crushed tomatoes to a Vitamix or blender and process until smooth. Stir into soup when boiling, reduce heat to medium, and simmer for 15 minutes until beans and vegetables are done to your desired tenderness.

3. Taste test. Add Herbamare or salt to taste and lime juice. If your soup is a little too tangy or bitter, you can add a little sugar to balance the flavor if desired.

4. Serve in bowls and garnish with fresh chopped cilantro

Nutrition Facts: 8 Servings Amount Per Serving: Calories 225.8 Total Fat 0.2 g Saturated Fat 0.0 g Sodium 485.5 mg Carbs 42.6 g Dietary Fiber 16.9 g Sugars 4.1 g Protein 13.6 g

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So now on to the contest for the second copy of my Comfort Soups To Keep You Warm eBook! This second contest entails a little more than the last one. If you complete it, your chances of winning are much much higher!

—–>How You Can Win The Second Copy of My eBook<—–

Contest is Closed

To be entered you need to post a comment on this article and let me know what you think of the Mexican Black Bean Corn Soup, AND you need to pick 4 other recipes on my blog and comment on them as well. If you can number your FIFTH (#5) comment (to show you are done) when you post it on another recipe, it will also help me track them. Comment #1 can be done here.

But, good new for those of you who have been following along and commenting on my recipes, your old comments on my recipes count too. So if you’ve already commented on one or two recipes, those count and you just have to comment on this one and make sure you have 5 comments total. If you number your 5th comment to let me know you’ve completed the challenge, it will be helpful for me to track.

I will take all of the commenters with 5 comments on recipe posts (including this one) and enter them into a random draw to win a second copy of my recipe eBook. The contest closes on Saturday March 24th at midnight EST/9pm PST and then I will announce the winner on Monday March 26th. Make sure you’re signed up to my newsletter to find out if you’ve won! (You can sign up on the top right of this page in the bright pink box.)

—————————————–

The winner of the second copy of Comfort Soups To Keep You Warm is Vicky Johnston! Congratulations Vicky!

My recipe book is now available!

Creamy Raw Vegan Mexican Cilantro Corn Soup

November 24, 2011 by Veronica Grace 13 Comments

FTC Notice: This post contains affiliate links which go towards supporting the blog. This recipe is featured in my BRAND NEW 2 part Savory Raw Dinner Recipes DVD set. It is super easy and very delicious!

When I was thinking up raw soups to make, that would look great and I would enjoy eating, I got the idea of packing in more and more veg into it instead of having it be all heavy from nuts or lots of avocados. The solution was to add some fresh yellow bell pepper, for flavour, bulk, and colour. It really adds to this simple combination of corn and avocado and took it to a whole new level. Whenever I show people pictures of this soup, they can’t believe it’s raw and think it looks so great. Well, it tastes even better too. You can also get very creative with the garnishing. I went for a very simple look to display the solid soup ingredients and garnishes. Of course, if you make the recipe you can add as much as you like. You can also make this a little spicier by adding more chili powder.

The beauty of raw soups is that they are quite fast to make (aside from cutting fresh corn off a cobb, you can use frozen if you must) and you can blend them until they are the temperature you want in the Vitamix. So they can be room temperature, warm or quite warm. Just blend for 30-60 seconds for room temperature 1-2 minutes for warm, and then once you get past 2 minutes you are essentially really heating the soup and can cook it a little. So keep this in mind, depending on whether you want a room temperature raw soup, or a transitional warm “raw” soup. This recipe will please even the most skeptical people of raw soups. Just blend it a little longer so it’s warm and not cold if you’re using corn and bell peppers straight from the fridge. Please let me know what you think! I love your feedback. For more delicious recipes check out my Savory Raw Dinner Recipes

Creamy Raw Vegan Mexican Cilantro Corn Soup

from my recipe program: Savory Raw Dinner Recipes

Ingredients:

3 cobs of corn 2 yellow peppers, cut into chunks
1 small onion, cut into chunks 2-3 cloves of garlic, minced
1 small avocado or 1/2 large
1/2 cup cilantro diced
2 1/2 tsp ground cumin
1/2 tsp Herbamere or sea salt
1 1/2 large limes juiced
1/2 red pepper, diced
diced chili peppers or chili pepper powder to garnish green onions to garnish

Directions:
1. Cut the corn off the cob. (Make sure you have a sharp knife, a bowl or plate to catch the corn, and a towel. It’s messy!)
2. Put half of the corn, both yellow peppers, avocado, onion, garlic, half of the cilantro, cumin, lime, and salt into the Vitamix or food processor. 3. Use the Vitamix tamper to push ingredients down into the blade and blend until creamy. (If you don’t have a Vitamix and need to add a little water to make it blend, do so)
4. Pour into 2 bowls. Add remaining corn and red peppers. If you like it spicy add diced chili peppers.
5. Garnish with cilantro, red pepper, green onions and a sprinkle of chili pepper powder. Serve!

How did you like this soup? Did you know you can use the base of this as a raw salad dressing too?