Creamy Corn Soup

"CREAMY" CORN SOUP

    2 ears sweet corn
    1 avocado
    1 clove garlic
    1/2 red bell pepper
    1/4 cup walnuts
    1/2 to 1 tablespoon Braggs Liquid Aminos (to taste)
    1/4 cup olive oil
    1 cup water

1) First, prepare all your ingredients. For the corn, cut the corn kernels off the cob. You can run the knife along the edge of the cob. Put half in a blender cup and keep the other half. Cut the avocado in half and peel. Put half of the flesh in the blender with the corn. Dice and reserve the flesh from the other half. Cut the bell pepper half in half. Add 1/4 to the blender and dice the other quarter and reserve.

2) Place the rest of the ingredients  into the blender. Pulse blender until large chunks are broken up and then run briefly until it is smooth.  Make sure you don't run it too long (esp. if you have a Vita-Mix!) because you don't want the soup to get hot.  Adjust water if you want it a little thinner. You can also taste and add more Braggs if you want.

3) To serve, divide soup base between bowls. Divide up the avocado, pepper, and corn that you chopped and set aside earlier between the bowls. Enjoy!

Serves: 2 to 3, Preparation time: 15 minutes

Here's what the bottle of Braggs looks like in case you aren't familiar with it.

Sorry about the glare on this. I was hoping you could see all of the amino acids in it:)

I sprinkled a touch of Braggs on to of my bowl since I didn't use the whole amount in the recipe.

I will be eating the left overs for lunch tomorrow!

    


This is a super easy and fast soup. Cutting the corn off the cob takes the longest. It tastes wonderful, and I can only imagine how much better it will be when corn is "in season".  I recommend using the whole tablespoon of Braggs, but you can always add more if you start with less!