MEXICAN STREET CORN SOUP

Ingredients

• 1/2 pcs Onion, large, cleaned, diced
• 4 g Chili powder
• 410 ml Vegetable broth, bouillon or consomme, low sodium
• 20 g Nutritional yeast
• 1/2 pcs Lime juice
• 5 g Coriander (cilantro) leaves, fresh
• 300 ml Water
• 620 g Corn, sweet, cooked, cut off the cob

Method

1. Heat 2 Tbs broth in a large pot over medium-high heat.
2. Add corn, onion, chili powder and salt. Stir occasionally for 6 to 8 minutes, or until onion is soft.
3. Scoop out 1/3 of the mixture and set aside. Add water and broth to the pot. Bring to a boil and reduce to a simmer for 20 minutes.
4. Use a handheld immersion blender to puree until smooth (or carefully transfer to a blender).
5. Stir in nutritional yeast, lime juice and half the reserved corn mixture. Adjust seasoning as needed.
6. Enjoy.