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A white ceramic bowl of Corn Soup with Ginger and Dill.
Print Recipe

Corn Soup with Ginger and Dill

Flecked with fresh green herbs, brimming with plump corn, and with a heavenly broth that is the most lovely tint of daffodil, this soup that makes for a satisfying and uplifting bowl of summer-kissed goodness. Completely plant based, sweet, savoury, and herbaceous, Corn Soup with Ginger and Dill could just be what sunshine tastes like.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 6 servings

Ingredients

  • 1 tablespoon olive oil or vegetable oil, such as safflower, sunflower or canola etc.
  • 2 cloves garlic smashed and finely chopped
  • 2 green onions finely sliced
  • 1 orange bell pepper cut into ¼ inch dice (similar to the size of a corn kernel)
  • 1 medium zucchini cut into ¼ inch dice (similar to the size of a corn kernel)
  • 1 tbsp. finely grated ginger divided, 1 scant teaspoon reserved
  • ½ teaspoon paprika
  • 6 cobs of corn cut down into kernels (approximately 6 cups of kernels, fresh or frozen)
  • 5-6 cups vegetable or corn broth/stock any combination of corn broth and salt free or low salt vegetable broth, defrosted to room temperature if previously frozen.
  • Coconut sugar to taste (optional)
  • 2 tablespoon finely chopped cilantro about ¼ cup packed before chopping, or parsley if you are cilantro averse
  • 2 tablespoon finely chopped dill about ¼ cup before chopping
  • ½ teaspoon Himalayan pink salt or sea salt

Instructions

  • Heat the oil in a dutch oven or similar sized, heavy-bottomed soup pot, over a low/medium heat.
  • Add the garlic and green onions and sauté for about two minutes, taking care that the garlic doesn’t brown. Stir frequently to avoid too much sticking to the bottom of the pot.
  • Add the diced orange bell pepper, 2 teaspoons of the grated ginger, paprika, and stir, sautéing for an additional 3 minutes. That last teaspoon of ginger that you reserved earlier will go into the soup later on.
  • Add the corn kernels and stir them gently to combine. Continue to sauté until the corn is just starting to soften, or the kernels are mostly defrosted if using frozen, about two or three minutes.
  • Add your stock and bring the pot to a vigorous simmer over medium-high heat.
  • Simmer for about 25 minutes, giving the pot an occasional stir, until the corn kernels are tender enough for your liking. I like to leave the kernels a little on the ‘crisp’ side, but you can certainly cook them until they are as tender as you prefer, about 35 minutes.
  • Take 2-3 cups of soup out of the pot and pour into a high speed blender or bullet blender. A word of caution: theoretically, you are not supposed to blend hot liquids, but I often do - just be extra careful when opening the lid to your blender - if you take the top off too quickly with a hot liquid inside, the liquid can splash up towards you. Taking the lid off quite slowly lessens the chance of this happening, and I guess I like to live on the edge because I do blend the soup while it is still hot.
    (If you prefer not to blend a hot liquid, turn off the stove, remove the 2-3 cups you are going to blend and let that sit until cool enough. Just bring your pot of soup back to a hot temperature on the stove before proceeding with the rest of the recipe.)
  • Blend the small portion of soup, until as smooth as your blender can get it, and add back to the pot. Stir. If your corn wasn’t as sweet as you would like, add in a small amount of coconut sugar now to balance the sweetness of the soup, ½ teaspoon at a time until sweetened to your preference. If you find your soup is too brothy, you can turn up the heat for a few minutes to reduce the volume of broth a touch more.
  • Add in the chopped herbs, and that final reserved teaspoon of ginger. Stir, taste for salt, and add more as needed.
  • Serve hot, and enjoy!