Mexican corn soup

Yield: 6 servings

Measure Ingredient
1 teaspoon Olive oil
1 cup Onions, finely chopped
2 tablespoons Whole cumin seeds
8 cups Corn, fresh or frozen
5 cups Vegetable stock
1 tablespoon Salt
1 pinch Black pepper
6 tablespoons Tomato paste
1 cup Soy milk
½ teaspoon Red pepper sauce
½ bunch Fresh cilantro, minced

In a large soup pot, heat oil. Add onion and cumin seeds and cook for 5 minutes until onions are transparent. Add corn, stock, salt, pepper and tomato paste. Simmer 25 minutes.

Puree half the soup in a blender, then return soup to the pot and stir well to combine. Add soy milk and red pepper sauce and reheat without boiling. Adjust seasonings to taste and add fresh cilantro, if desired.

Calories per serving: 100 Grams of fat: 2 % Fat Calories: 9 Cholesterol: 0 mg Grams of Fiber: 6.3 Source: Delicious! - May 1994 Typed for you by Karen Mintzias Reposted by Hilde Mott 2/1/95

Submitted By HILDE MOTT On 02-01-95

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