Ingredients
Scale
- 2 cups corn kernels
- 1 can coconut milk
- 1 onion, diced
- 2 garlic cloves, minced
- 1 jalapeño, seeded and chopped
- 3 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup cilantro, chopped
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, garlic, and jalapeño, sautéing until softened.
- Stir in the corn, cumin, chili powder, salt, and pepper.
- Pour in the vegetable broth and bring to a simmer.
- Add the coconut milk and cook for an additional 10 minutes.
- Use an immersion blender to blend the soup until smooth.
- Garnish with cilantro before serving.
Notes
- Adjust the spice level by adding more or less jalapeño.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg