Elote Soup

Elote Soup

Corn is not only a delicious summer side but can often be found in many soups. This Elote Soup is filled with all the vibrant flavors of Mexican style street corn known as Elote. It’s sweet, creamy and has a wonderful little kick from the Tajin and ancho chili pepper. Much like Elote it’s all about the toppings! tangy crema, salty cheese, fresh cilantro, jalapeños and lime juice. It’s easy to make and will probably become your summer go to meal.

Serves 4-6

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Ingredients

1 package (160 g) frozen Roasted Corn thawed
2 ribs Celery diced
1 medium ( 1 1/2 cups) Onion diced
4 cups Vegan (946 ml) Chicken Broth
2 cups (473 ml) Plant Milk
1 tsp (5 g) dried Oregano
1 tsp (5 g) Ancho Chili Powder
1 Tbsp (15 g) of chopped Cilantro
1 1/2 tsp (7.5 g) Tajin
1 Tbsp (15 ml) of Avocado Oil
Salt & Pepper to taste

Toppings:

Crema (mix together)
1/2 cup (120g) Vegan Sour Cream
1/3 cup (77g) Vegan Mayo
1/4 cup (60ml) Lime Juice
Salt to taste

Vegan Cotija Cheese (mix together)
1/3 cup (40g) grated Vegan Parmesan Cheese
1/3 cup (40g) crumbled Vegan Feta

Serve with
Lime Wedges
chopped Cilantro
sliced Jalapeños
Tajin Seasoning
Tortilla Strips

Directions

1. Heat the oil in a large pot on medium heat. Add the onions, celery and sauté for 5-8 minutes or until the onions become translucent.

2. Add the garlic and cook for a few minutes until fragrant. Add in the corn, oregano, ancho chili pepper, tajin and continue to cook for 3-5 minutes.

3. Add in the vegan chicken broth, lower the heat to medium low and allow the soup to simmer covered for 25 minutes.

4. Blend about half the soup with an immersion or regular blender. Add in the plant milk, cilantro and allow the soup to heat through.

5. Serve with a bit of crema, sprinkling of vegan cotija cheese, more tajin, tortilla strips and some chopped cilantro. For a little extra heat add some fresh jalapeño slices.