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Ingredients
US|METRIC
4 SERVINGS
- 4 ears sweet corn (about 4 cups off the cob)
- 2 Tbsp. olive oil (divided)
- 1 cup Vidalia onion (chopped)
- 2 cups vegetable broth
- 1/4 cup coconut milk (canned)
- salt
- pepper
- dressing (Basil oil, or pesto, optional)
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Directions
- Remove the corn husks and silks and cut the corn from the cob in a large bowl. Set aside.
- Heat one tablespoon of oil in a large pot over medium-high heat. Sauté the onion until softened not brown, about 3 minutes. Add the corn, broth and coconut milk. Cook 8-10 minutes, or until the corn begins to soften. Remove from the heat.
- Add half the mixture to the KitchenAid® Diamond Blender. Vent the top. Puree until smooth. Repeat until all soup is pureed. Season with salt and pepper to taste.
- Pour the warm soup into 4 bowls. Swirl in a drizzle of basil oil or pesto on top of each soup serving.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol |
| Sodium680mg28% |
| Potassium370mg11% |
| Protein4g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A6% |
| Vitamin C15% |
| Calcium2% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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