Sweet Corn Soup with Jalapeño Lime Pesto

Updated: Jun 19, 2018



Modified a Well Vegan Recipe* | Serves: 2 | Time: ~45 min


Ingredients


Soup

1 beefsteak #tomato

1 tbsp vegan butter

1 shallot, diced

2 garlic cloves, minced

1 Yukon gold potato, diced

3 ears sweet #corn

2 cups vegetable broth

S&P, to taste


Pesto

1 jalapeño, seeded and minced

1 garlic clove, minced

½ lime, juiced

½ cup fresh basil leaves

¼ cup sunflower kernels

2 Tbsp. olive oil

S&P, to taste


For serving

Some bread


Instructions

Place a large stockpot over medium heat and add the vegan butter. Once melted, add the onion and garlic and cook until fragrant and softened, about 2 to 3 minutes. Stir in the potato and season with a pinch of salt and pepper. Add ¼ cup water and cover the pot to steam for 5 minutes.


Stir in most of the corn, reserving a scant ¼ cup for garnish. Add the vegetable broth to the pot and bring to a boil. Cover, reduce heat, and simmer until potatoes are tender, another 5 minutes. Season with salt and pepper.


To make the jalapeño pesto, add the jalapeño, garlic, lime juice, fresh basil, sunflower kernels, and olive oil to the bowl of a food processor. Season with a pinch of salt and black pepper. Blend until smooth, scraping down the sides as needed. Transfer pesto to a small bowl and set aside.


Allow the soup to cool slightly. Then transfer to a blender and blend until creamy and smooth. Return soup to the stockpot and continue to simmer for 10 minutes.


What I ate and drank today (6/18/2018)

80 oz of water

3 cups of decaf coffee

Beer

Cup of raw broccoli and red bell pepper

Vegan Mexicali salad from Chopt

Handful of almonds

Handful of cherry tomatoes

Sweet corn soup

Piece of rye bread


Exercise

~2 miles of walking


*The only change I made to the was that I used a shallot instead of 1/2 a sweet onion. I hate wasting food and I could tell the shallot didn't have too much life left in it.

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