Indo-Chinese Corn Soup

My selection of soups this summer are all starting to look alike, but I swear they each have their own unique flavors and ingredients. This one turned out really well, I think because I used fresh corn. I ate it as a meal today, but I could see having a cup of it before chowing down on some vegan dumplings or Kung Pao cauliflower.



Source: Veggies Save the Day | Serves: 4 | Time: 30 min


Changes: skipped cabbage, replaced tamari with coconut aminos


Ingredients

5 cups vegetable broth, homemade to reduce sodium

2 ½ cups #corn kernels (I used 3 corn cobs)

1 cup minced #carrot (I used 1 large carrot)

1 tbsp coconut aminos

2 tsp sesame oil

2 tsp grated ginger

2 tsp minced garlic

1½ tsp ground cumin

Pepper, to taste


Instructions

Add the broth, corn, carrot, aminos, sesame oil, ginger, garlic and cumin to your Instant Pot.


Cook on high pressure for 10 minutes. Remember it takes time for the Instant Pot to heat up before the 10 minutes start. When the timer goes off, let the pressure release naturally.


Use an immersion blender to thicken the soup, but don't make it completely smooth. I might have blended a little too long, myself, but I still really enjoyed the outcome.


Add pepper and enjoy!

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