Corn and Coriander Soup
Warm your soul with the vibrant flavors of this creamy Corn and Coriander Soup, a comforting bowl of goodness that's as nutritious as it is delicious. Featuring sweet corn kernels, hearty potatoes, and a fragrant medley of fresh coriander, garlic, and ground cumin, this recipe perfectly marries natural sweetness with zesty herbal notes. Simmered in vegetable broth and blended until velvety smooth, this soup achieves a luscious texture that's irresistibly comforting. A garnish of heavy cream or coconut milk adds a luxurious touch, while lime wedges bring a tangy brightness to every spoonful. Perfect for a quick weeknight dinner or as a make-ahead meal, this wholesome soup can be served as a hearty starter or a standalone dish. Plus, it’s gluten-free and adaptable for vegan diets—just omit the cream! Serve it warm and watch it become your new favorite home-cooked comfort food.
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Recipe Information
Ingredients
- 3 cups Sweet corn kernels (fresh or frozen)
- 1 Potato (medium-sized, peeled and diced)
- 1 Onion (finely chopped)
- 3 cloves Garlic (minced)
- 4 cups Vegetable broth
- 1 cup Fresh coriander (chopped, plus extra for garnish)
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Heavy cream or coconut milk (optional, for garnish)
- 1 Lime (cut into wedges, for serving)
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and ground cumin, cooking for another 1 minute until the spices are fragrant.
Add the diced potato and sweet corn kernels to the pot, stirring to combine with the onion mixture.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and cover the pot. Simmer for 20 minutes or until the potato is tender.
Stir in the fresh coriander and cook for another 2 minutes to allow the flavors to meld.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and puree in batches, then return it to the pot.
Taste and season with salt and freshly ground black pepper as needed.
Ladle the soup into bowls and garnish with a drizzle of heavy cream or coconut milk, extra chopped coriander, and a lime wedge on the side for squeezing.
Serve warm and enjoy your flavorful Corn and Coriander Soup!
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 2594 mg | 113% | |
| Total Carbohydrate | 170.9 g | 62% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 47.3 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3843 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
