Corn Potage – Japanese Corn Soup (vegan, dairy free)
Servings 4 Servings
High Speed Blender
- 3 tbsp neutral oil
- 5 Cobs Sweet yellow corn
- 1/2 Large sweet onion
- 1 tbsp Vegan Butter You can also choose to purchase a suitable alternative.
- 2 tsp white miso paste
- 1-2 tsp Salt kosher Taste
- 1/4 tsp Paprika
- 1 1/2 Plant milk Unsweetened
Save the corn cobs by cutting the kernels off.
Add butter and oil to a large pan over medium heat. Add corn kernels and sauté for 3-4 minutes, stirring occasionally. Scrape off the corncobs using the backside of a knife to release any extra juices.
Add the onion and salt, and cook for 2 to 3 minutes or until the onions become tender. Add the paprika, and mix to combine.
Bring the corn cobs and 2 cups of water to a simmer. This will add natural sweetness to the dish and enhance the flavour. Cook for 10 minutes.
Remove the cobs after the 10 minute timer has expired and place the remaining contents in a blender. Blend miso paste, plant milk, and yams until smooth. Salt can be added to taste.
To serve, strain if you prefer…