Corn summer soup made with fresh ingredients: corn kernels, red potatoes, low sodium vegetable broth and unsweetened almond milk. Garnished with fresh corn, bell peppers, green onions, and pepper.
Fresh Corn always reminds of monsoon season in India, roasted corn on the cob is so popular during this season back there. But over here there is no rainy season in particular but fresh corn is there. So I want to experiment adding fresh corn to my recipes and what else can beat the fresh creamy corn summer soup; at the time of last few days of summer. I know! but summer is not going to last for too long here in Canada. So I made this fresh corn creamy soup. I also love fresh corn in my stir-fry recipes and even with chili cheese/tofu; definitely going to share my recipe soon. Corn blends so well with other flavors whether they are savory, sweet or sour.
This corn summer soup recipe is very simple and made with no special ingredients. I think you must try making this soup before the fall arrives as otherwise, you will miss fresh corn which is the most important ingredient of this recipe.This recipe is vegan and gluten-free thanks to unsweetened almond milk for making it creamy and luscious . No worries if you are not vegan you can add regular milk or any other nut milk too. Also instead of low-sodium vegetable broth, you can simply add water with some spices .
This soup is a perfect blend of sweet and savory flavors and it’s so healthy and can be a perfect addition to your lunch or dinner menu. Make it a complete meal by serving this corn summer soup with grilled sandwich or salad.
Did you like this Creamy Vegan Corn Summer recipe?
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