Ingredients
Spices
- 2 tsp whole coriander or 1 tbsp ground coriander
- 2 tsp whole cumin or 1 tbsp ground cumin
- 2 tsp smoked sweet paprika
- 1 veggie stock cube
Vegetables
- 8 corns on the cob OR 800 g / 8 cups corn kernels
- 400 g / 14 oz fresh cherry tomatoes
- 1 large onion, finely diced
- 4 garlic cloves, finely diced
- 1 medium hot chilli, diced (deseeded for less heat)
- small bunch of coriander/cilantro (including stalks, finely chopped)
Oils & Liquids
- 60 ml / 4 tbsp vegetable oil, divided (preferably olive oil)
- Water, approximately 8 cups (2000 ml) divided
- Lime juice, to taste
Instructions
- Preheat Oven: Preheat the oven to 220°C (425°F) and line a baking tray with baking paper to prepare for roasting the vegetables.
- Toast Spices: If using whole coriander and cumin seeds, toast them in a small frying pan over medium heat until fragrant (about 1-2 minutes), then grind finely using a pestle and mortar to maximize flavor.
- Roast Corn and Tomatoes: Coat cherry tomatoes and corn cobs in half of the vegetable oil, season lightly with salt, then spread them on the baking tray. Roast for approximately 30 minutes or until the tomato skins are charred and the corn is cooked through.
- Sauté Aromatics: While roasting, heat three tablespoons of vegetable oil in a heavy-bottomed pot over medium heat. Add the finely diced onion and sauté until translucent, about 5 minutes. Add the diced garlic, diced chilli (deseeded if preferred), chopped coriander stalks, and a generous pinch of salt. Continue sautéing until the garlic becomes translucent and fragrant.
- Add Spices: Stir in the toasted and ground spices (coriander, cumin, smoked paprika) to the aromatics in the pot. Sauté for another minute to release their flavors fully.
- Prepare Corn Kernels and Simmer Soup: If using cobs, carefully cut the kernels off and add two-thirds of them along with all of the corn cobs, roasted cherry tomatoes, and 6 cups (1500 ml) of water to the pot. Crumble in the veggie stock cube and add a generous amount of salt. Bring to a simmer and continue to simmer gently for about 45 minutes to infuse flavors.
- Blend the Soup: Remove and discard the corn cobs from the pot. Transfer the soup in batches to a blender and blend until perfectly smooth and creamy.
- Finish and Serve: Pour the blended soup back into the pot. Add the remaining one-third of raw corn kernels. Add another 2 cups (500 ml) of water or plant-based milk if a creamier texture is desired. Season well with salt and lime juice to brighten the flavors. Warm the soup gently to serve or allow to cool before refrigerating or freezing for future meals.
Notes
- To reduce heat, remove seeds from the chilli before dicing.
- Using whole spices toasted fresh enhances the aroma and flavor significantly compared to pre-ground.
- Plant-based milk can be used to add creaminess if desired.
- This soup can be stored refrigerated for up to 3 days or frozen for up to 3 months.
- Adjust lime juice according to taste for optimal tanginess.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
