Corn Potage – Japanese Corn Soup (vegan, dairy free)
Servings 4 Servings
Equipment
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High Speed Blender
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Pot
Ingredients
- 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
Instructions
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Save the corn cobs by cutting the kernels off.
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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.
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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.
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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.
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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.
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To serve, strain if you prefer…
