Silky Corn Soup
Fresh corn kernels simmered with aromatic spices and blended to a smooth, rich finish. Drizzled with pumpkin seed oil.
Corn Soup (Yield: 2 Liters)
Ingredients
4 ears of corn
2 onions
3 garlic cloves
1 Tbsp coriander seeds
3 Tbsp olive oil
2 Tbsp rolled oats
1 tsp caraway seeds
1 Tbsp salt
Pumpkin seed oil, for serving
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Preparation
1.Clean the corn ears and remove the husks. Using a knife, cut the kernels off the cobs.
2.Finely chop the onions and garlic. Heat the olive oil in a soup pot and sauté the onions and garlic until golden.
3.Add the coriander seeds and caraway seeds. Stir and cook for another minute until fragrant.
4.Add the corn kernels along with the stripped cobs (to deepen the flavor).
5.Pour in 3 liters of water, add the rolled oats, and simmer for 1 hour.
6.Remove the corn cobs and blend the soup until smooth and velvety.
7.To serve, drizzle a few drops of pumpkin seed oil — and a few drops of love.
