Corn soup
Ecuador
Prep: 10 minutes
Cook: 30 min
Difficulty: Easy
This typically Ecuadorian soup is a healthy comfort food option! I’ve used fermeted tofu for the first type and achiote (find out more), this flower seed with the peperry nutmeg taste.
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Ingredients
Metric
U.S.
To delight
2
people
1
corn cob
2
spring onions
1
garlic
2
potatoes
1
carrot
100
g
fermented tofu
1
càc
butter
350
ml
vegetable stock
350
ml
oat milk
1
càc
annatto seeds (achiote)
1
càc
coconut oil
1
càs
fresh coriander
1
càc
fleur de sel
Directions
Step 1
Start by getting the ingredients ready:
- cut the corncob in two, cut off the grains on one half (and keep the inside!) and cut the other half into two chunks
- mince the spring onion and garlic
- cut the potatoes, carrot and fermented tofu into dices
- prepare the broth
Step 2
Sauté the garlic and spring onion 5mn into butter.
Step 3
Add the pieces of corn, potatoes and carrot along with the broth and simmer for 10mn on medium heat.
Step 4
When the veggies are cooked, add in the milk and fermented tofu and simmer for another 10mn until you get a creamy result.
Step 5
Meanwhile, sauté the annatto seeds into coconut oil until you get a bright red oil.
Step 6
Add this oil to the soup, chopped coriander and fleur de sel to taste.
Step 7
Serve immediately with one big corn chunk in each bowl.
