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Gluten-Free Recipes Soup Vegan

Chilled Corn Soup – Whole-Food, Plant-Based

Chilled Corn Soup - Whole-Food, Plant-Based | The Foodie Eats

Chilled Corn Soup

Whole-Food, Plant-Based

I love a great soup. And I love to cook meals where the ingredients are both seasonal and local. But since summers in Florida are so hot, I’m rarely in the mood for soup for about half the year.  So this year, I’ve really been into chilled soups. I was recently asked to cook for a dinner party where the guest of honor is vegan. And since we live just a few miles from all the Zellwood Sweet Corn farms, it was a no-brainer that corn would be the star! So please allow me to introduce our latest creation: a chilled corn soup. It’s a play on creamed corn, but with a bit of coconut and a hint of spice.

Chilled Corn Soup - Whole-Food, Plant-Based | The Foodie Eats

You’ll Need One of These

Chilled Corn Soup - Whole-Food, Plant-Based | The Foodie Eats

The Method

5.0 from 1 reviews
Chilled Corn Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 7 ears shucked corn - kernels removed
  • 4 cups corn stock (or vegetable broth) - separated
  • 4 black peppercorns
  • 2 stems fresh parsley
  • 1 bay leaf
  • 1 medium sweet onion
  • 6 sprigs fresh thyme - divided
  • 2 tsp. sea salt - divided
  • 2 cloves garlic - 1 tsp. minced
  • 1 cup coconut milk
  • 2 radishes - thinly sliced
  • cilantro - for garnish
  • red pepper flakes - for garnish
Instructions
  1. Make corn stock – Put 7 corncobs (kernels removed and set aside), 4 peppercorns, 2 stems fresh parsley, 2 sprigs fresh thyme, 1 bay leaf, and 6 cups cold water in a large pot and bring to a boil over high heat. Reduce heat to medium and simmer for 2 hours. Strain, discard solids, and set aside.
  2. Heat 1 cup of corn stock in a large saucepan over medium-high heat. Add onions, thyme, and 1 teaspoon salt. Reduce heat to medium-low, cover and cook 8 minutes or until onion is softened, stirring frequently.
  3. Add corn (set ½ cup aside for garnish) and garlic, cover and cook 4 minutes.
  4. Then add 3 cups corn stock, coconut milk, and 1 tsp. salt. Increase heat to bring to a boil, then remove from heat; discard thyme.
  5. Place half of corn mixture in a blender. Secure blender lid on blender, but allow steam to escape. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
  6. Strain corn mixture through a sieve into a large bowl; discard solids. Repeat procedure with remaining corn mixture. Chill at least 4 hours.
  7. With extra corn kernels, place under high broiler until lightly charred.
  8. Top soup with roasted corn, radish, cilantro, and red pepper flakes. Enjoy!

 

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Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Sausage, Kale, and Potato Soup

Pressure Cooker Sausage Kale Potato Soup | The Foodie Eats

Pressure Cooker Sausage Kale Potato Soup

The Mistake Everybody Makes…

I love sausage in soups. But here’s the problem. Almost every soup recipe I come across will use the sausage to add flavor to the soup. That’s a great intention, but (in my opinion) it’s actually a total fail. If you boil it for any extended period of time, all the flavor will go into the broth. And then you’re left with flavorless sausage. This pressure cooker sausage kale potato soup delivers!

Check out the recipe below to see how to retain the crispiness of the sausage.

Suggested Ingredients

Pressure Cooker Sausage Kale Potato Soup | The Foodie Eats

Pressure Cooker Sausage Kale Potato Soup | The Foodie Eats

And as Always… Please Pin & Share the Love!

Pressure Cooker Sausage Kale Potato Soup | The Foodie Eats

Pressure Cooker Sausage, Kale, and Potato Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 4 sausage links ­ Aidells Chicken & Apple - ½-­inch slices
  • 1 Tbsp. olive oil
  • 1 lb. petite Yukon gold potatoes - ½-inch cubes
  • 2 Tbsp. white wine vinegar
  • 1 yellow onion ­- diced
  • 2 carrots ­- sliced
  • 1 stalk celery ­- diced
  • 2 tsp. fresh thyme leaves
  • 1 bay leaf
  • 6 cups chicken bone broth ­- organic, free-­range
  • 4 tomatoes ­- diced
  • 1 small bunch kale ­- de-­ribbed, roughly torn
  • 1 Tbsp. sea salt
  • 2 tsp. black pepper
Instructions
  1. Using sauté setting on Instant Pot ­- Once hot, add oil and cook sausage until crispy. About 3 minutes each side. Remove and set aside.
  2. Add onions, carrots, celery, thyme, and vinegar ­ cook for 3 minutes, making sure to scrape up bits from bottom.
  3. Add all remaining ingredients (except sausage) to pot and mix well.
  4. Switch Instant Pot to manual setting for 5 minutes.
  5. Once time is complete -­ quick­-release pressure then remove lid.
  6. Remove bay leaf. Add sausage slices to pot and mix well.
  7. Serve and enjoy!

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
Gluten-Free Recipes Soup Starter Vegan

Avocado-Cucumber Soup – Chilled and Spicy!

Chilled and Spicy Avocado-Cucumber Soup - The Foodie Eats

Chilled and Spicy Avocado-Cucumber Soup

We’re expecting 90+ degree weather this weekend. So you know what that means? The season is finally here for chilled soups! And I’m sure we can all agree that’s something to look forward to each year. This chilled and spicy avocado-cucumber soup is fresh, creamy, refreshing, and bright – with just the right amount of heat.

Well, That Was Easy!

Everyone loves a great one-pot meal. While this may not be a complete meal by itself, it literally could not be any easier  to make. I mean, peel, chop, blend, chill, and serve. That’s it!

The Tools

There are a few things that are worth the investment for your kitchen. One of those is a great blender! And believe if or not, that’s the only tool you’ll need to create this recipe.

Chilled and Spicy Avocado-Cucumber Soup - The Foodie Eats

The Method

Chilled and Spicy Avocado-Cucumber Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 2 medium cucumbers - peeled, seeded, chopped
  • 3 Hass avocados - chopped
  • 2 tsp. Thai green curry
  • 1 lime - zest, juice
  • ¼ tsp. cayenne pepper
  • 13 oz. can unsweetened coconut milk
  • 2 tsp. salt
  • ⅓ cup toasted unsweetened coconut flakes - for garnish
  • cilantro - for garnish
Instructions
  1. In a blender - purée cucumbers.
  2. Add avocados, curry paste, lime zest and juice, salt, and cayenne. Blend until smooth.
  3. Add coconut milk and process until smooth.
  4. Transfer to bowl and refrigerate until chilled - at least 30 minutes.
  5. Serve soup garnished with toasted coconut and cilantro. Enjoy!

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.