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Corn Soup With Roasted Red Pepper Sauce

March 30, 2012

I recently jumped on the Pintrest bandwagon and the first thing I did was create a “Gourmet Vegan” board. Yes, all my food is “gourmet” but this board is dedicated to recipes from now defunct (but somewhat alive on the Internet) Gourmet magazine that are either vegan or easy to veganize. I was hesitant about Pinterest, and I still don’t fully understand how to use it as a form of social media, but I it’s turned out to be the best way to organize recipes I find online. It’s purely visual, so as long as there’s a photo, you basically have a pin board of all the things you’ve seen and liked. Some more Pinterest thoughts later perhaps, but now, on to corn soup!

March may not be the prime time to make this soup, but I was in the mood for a lighter, nonsquash/nonlentil option. I’m sure fresh corn will add a nice touch, but I found the frozen variety to work just as well. This recipe uses oats to thicken it, something I didn’t really expect (and was a bit nervous to try), but my friend Jess reassured me that this is how it’s done at the Natural Gourmet Institute. Top it off with some roasted red pepper sauce and basil and you have a lovely summer night dinner in the middle of March. [You will definitely need a blender/immersion blender for this.]

Corn Soup With Roasted Red Pepper Sauce

For the Sauce

2 medium red bell peppers
1 tbs olive oil
1 lemon, juiced
1/4 tsp harissa paste
1/2 tsp sea salt

some fresh basil (optional)

For the Soup

2 16 oz bags of frozen corn
1 medium onion, chopped
2 tsps olive oil
5 cups water
1/4 cup rolled oats
2 tsps sea salt

The first thing you do is roast the peppers. I prefer to broil them until the skin is black. Rotate every 10 minutes so the entire pepper is sufficiently charred. Remove from oven and let stand covered for at least 10 minutes.

In the meantime, start sautéing the onions in a large pot over medium heat.

Add the corn, oats, and sea salt and simmer uncovered for 15 minutes. Stir occasionally, or if you’re like me, constantly.

While that’s happening, check back in on your peppers. Peel them–this is surprisingly difficult, don’t despair, but the more charred the skin, the better! Halve lengthwise and discard stems and seeds.

Purée peppers in a blender with the oil, lemon juice, hot sauce, sea salt, until very smooth. You can add a bit more oil if need be.

Now, this time with your immersion blender, purée the soup.

Drizzle with the red pepper sauce and garnish with basil, and you’re all set! This soup is surprisingly delicious cold as well.

2 Comments leave one →
  1. guess who permalink
    March 30, 2012 7:37 am

    if you put the roasted peppers in a paper bag for ten minutes right after they are roasted, the skin will come right off.

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