Put down the can soup. Make your own. It's so worth it.
This soup is perfect for a cold day. It is thick, rich, and creamy with deep, earthy flavors. It has very few ingredients, making it easy to pull off any day of the week.
+ 6 Ears Sweet Corn, kernels removed
+ 1 tbsp Ginger Juice
+ 1 tbsp Coconut Aminos
+ 2 tbsp Coconut Oil
+ 2 Tbsp Coconut Cream
+ 4 tbsp White Miso Paste
+ 1 can Light Coconut Milk
+ 3 cups Water
+ 1 tbsp Korean Chili Flakes
+ 2 tsp Coriander powder
In a large soup pot, heat the chili flakes and coriander in the coconut oil briefly, 2 minutes. Add in the corn kernels. Stir frequently until golden. Add in the ginger, coconut aminos, cream and miso. Continue stirring over medium heat for a solid 5 minutes. Add in remaining ingredients and simmer for 20 minutes. Remove from heat, transfer to a blender. Blend, be careful blending hot liquids! Pour into bowls, garnish with more chili flakes if wanted and devour immediately.
Serve with a crisp sesame slaw or stir in some basmati rice.