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–+ servings
Spicy Mexican Sweet Corn Soup supa cu porumb dulce

Mexican Sweet Corn Soup

Gourmandelle.com
If you want to try new, exciting soup recipes, this Mexican sweet corn soup is exactly what you need! It has a subtle spiciness and it's full of flavors!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 +

Ingredients
  

  • 4 Tbsp olive oil
  • 1 large onion chopped
  • 1 jalapeno minced
  • 1 large tomato peeled and diced
  • 3 cloves garlic crushed
  • 2 Tbsp tapioca flour
  • 2 Tbsp ground cumin
  • 4 cups veggie broth
  • 6 cups sweet corn
  • 1 Tbsp coconut sugar
  • 1 Tsp salt
  • ½ Tsp black pepper
  • 400 g can of coconut milk
  • For topping:
  • 3 Tbsp fresh cilantro chopped
  • 1 jalapeno sliced
  • 1 cup vegan cream cheese - optional
  • Vegan bacon:
  • ½ block extra firm smoked tofu sliced into strips
  • 1 Tbsp olive oil
  • 1 Tsp smoked paprika

Instructions
 

  • Heat the olive oil in a large saucepan over medium heat.
  • Add onions, jalapeno, garlic, and cook, stirring occasionally for about 5 minutes, until the onion is translucent.
  • Add tapioca flour and cumin, stir to combine.
  • Add the diced tomato and cook for about 2 more minutes.
  • Add corn and pour into the veggie broth.
  • Add salt, pepper and coconut sugar.
  • Stir well to combine all the ingredients.
  • Simmer for about 7 minutes.
  • Add coconut milk, stir to combine, cover and let it sit.
  • Meanwhile, prepare your bacon.
  • In a skillet over medium heat, add olive oil. Add the sliced tofu and paprika. Cook, stirring occasionally, for about 8 minutes, or until the tofu pieces are crispy and golden.
  • Serve the corn soup with chopped cilantro, jalapenos, vegan cream cheese and tofu bacon on top.
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