Mexican Sweet Corn Soup
This Mexican sweet corn soup is creamy, gently spicy and on the table in about 40 minutes. Sweet corn simmers with jalapeño, cumin and coconut milk, then gets finished with crispy smoked tofu bacon, fresh cilantro and a spoonful of vegan cream cheese.
Ingredients
- 4 tbsp olive oil
- 1 onion chopped
- 1 jalapeño minced
- 1 tomato peeled and diced
- 3 cloves garlic crushed
- 2 tbsp tapioca flour or corn starch
- 2 tbsp ground cumin
- 4 cups vegetable broth or water
- 5 cups sweet corn frozen
- 1 tbsp coconut sugar
- 1 tsp salt
- ½ tsp black pepper
- 2 cups coconut milk canned
For topping:
- 3 tbsp cilantro fresh, chopped
- 1 jalapeño sliced
- 1 cup vegan cream cheese optional
Vegan bacon:
- ½ block extra firm tofu smoked, sliced into strips
- 1 tbsp olive oil
- 1 tsp smoked paprika
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the onion, jalapeño and garlic and cook, stirring occasionally, for about 5 minutes, until the onion is translucent.
- Add the tapioca flour and cumin and stir to combine.
- Add the diced tomato and cook for about 2 more minutes.
- Add the corn, then pour in the vegetable broth.
- Add the salt, pepper and coconut sugar.
- Stir well to combine all the ingredients.
- Simmer for about 7 minutes.
- Add the coconut milk, stir to combine, then cover and let it sit.
- Meanwhile, prepare the tofu bacon.
- Heat the olive oil in a skillet over medium heat. Add the sliced tofu and the smoked paprika. Cook, stirring occasionally, for about 8 minutes, until the tofu strips are crispy and golden.
- Serve the corn soup topped with chopped cilantro, sliced jalapeño, vegan cream cheese and tofu bacon.
Notes
For a silkier soup, blend about half of it and stir it back into the pot; leave it unblended if you like the corn kernels to pop. Leftovers keep in an airtight container in the fridge for up to 4 days. The soup thickens as it cools, so loosen it with a splash of vegetable broth when reheating.