Mexican corn soup
6 servings
Ingredients
| Quantity | 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 |
Directions
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