Low-waste vegan corn soup
This recipe from The zero-waste boss The cookbook calls for every part of the corn – the husk, silk, and cob for the broth and the grains for the chowder itself. Bell peppers add subtle warmth, while potatoes and celery add strength and warmth to this warming soup.
What you need:
4 ears of corn on the cob, with husks and silk
8 cups of water
½ cup of raw cashew nuts
2 tablespoons of olive oil
3 cloves of chopped garlic
1 piece of fresh ginger, chopped
1 large onion, chopped
2 jalapeño peppers, chopped, with seeds
2 stalks of celery, including leaves, chopped
1 tablespoon of dried oregano
2 small red potatoes, diced
1 tablespoon of lime juice
1 teaspoon of salt
⅓ cup of chopped fresh coriander
Red pepper flakes for serving
What you are doing:
- Remove the husks and silks from the corn. Scrub ears well. Use a sharp knife to cut off the cores.
- Place flasks, bowls, and silk in a large saucepan with water and cover. Bring to a boil over high heat, set to medium-low, and simmer for 30 to 45 minutes until the broth is golden, fragrant, and tastes sweet. Strain through a sieve for approx. 5 cups of the broth.
- Put 1 cup of hot broth in a blender and add cashew nuts. Leave on for 10 minutes.
- In a pan over medium heat, warm oil. Add the garlic, ginger, onion, paprika, and celery and sauté for 5 to 10 minutes until tender. Stir in oregano. Add the corn kernels and potatoes and stir until coated.
- Add 4 cups of reserved stock, bring to a boil, cover, and then set the heat to medium-low and simmer until the potatoes are tender (about 10 minutes).
- Puree the cashew nuts and stock in a blender until creamy.
- Put 2 cups of soup in the blender and blend until smooth. Then stir the puree into the saucepan. Add lime juice and salt.
- Place the chowder in 4 bowls and sprinkle with coriander and paprika flakes.
Photo credit: Ashley McLaughlin