This recipe was inspired by a combination of Guam’s classic corn soup, American chicken pot pie, and chicken noodle soup. Put them all together with some vegan flare, and you have a comforting, flavorful soup that keeps you coming back for more. In fact, we had no leftovers!
While I chose to use fresh corn and cut the kernels off the cob, feel more than free to use frozen corn. Fresh sweet corn does add another element to the flavor, but isn’t required to enjoy this hearty soup.
Soy Curl Corn Soup
2 13.5 ounce can of lite coconut milk
1 cup broth (fake chicken OR vegetable)
1 ½ cup dehydrated soy curls, broken into smaller pieces
1 ½ cups corn (can be freshly cut off the cob or frozen)
3 celery stalks, chopped
2 carrots, chopped
4 scallions, chopped
½ medium onion, chopped
2 Tbsp olive oil
1 tsp ground cumin
2 bay leaves
¼ tsp dried thyme
¼ cup nutritional yeast
½ tsp dijon mustard
Juice of ½-1 lemon
¼ cup fresh cilantro, chopped
Salt, to taste
Black pepper, to taste
1. Add onion, scallion, olive oil and a dash of salt to a deep, heavy pot or dutch oven. Sauté over medium heat until onion appears translucent (~5 minutes)
2. Add celery, corn, carrots, bay leaves, black pepper (to taste) and thyme. Sauté for ~10 minutes or until celery and carrots soften.
3. Add broth, coconut milk, dehydrated soy curls, and nutritional yeast. Cover and simmer over low heat for 20-25 minutes.
4. Remove from heat. Stir in cilantro, lemon juice, and dijon. Taste and adjust seasonings.