Sweet Corn Soup with Harissa
- Yield: 1-2 1x
Ingredients
Scale
- 2 large ears sweet corn
- 1 tablespoon olive oil
- 1/2 cup diced red onion
- 3 cups low-sodium vegetable broth
- 1 teaspoon dried oregano
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 3 tablespoons heavy cream
- 1 recipe for harissa
- 2 teaspoons olive oil
- 1/2 cup quinoa
Instructions
- Remove kernels from cob, keeping both. In a stock pot, heat olive oil over medium-low heat. Add diced onion and cook until translucent, 6-7 minutes. Stir in sweet corn and cook for another 5 minutes, letting corn heat up and soften slightly. Pour in vegetable broth, mix in the seasoning, and add the corn cobs. Bring to a boil, reduce to a simmer and cook for 15-20 minutes while making the harissa.
- After the time, remove the cobs and puree the soup in a blender. If smooth soup is desired, pass liquid through a fine mesh sieve back into the pot, pressing down with the back of a spatula to remove all liquid. If not, return all soup back to pot. Stir in heavy cream and heat soup over low until hot, but not boiling.
- In a small skillet, heat olive oil over medium-high heat. Add quinoa and sauté until quinoa begins to pop and is crisp, 3-4 minutes. Remove from heat. Assemble soup back dividing into two bowls, spooning in a swirl of harissa, and topping with crispy quinoa.
Find it online: https://naturallyella.com/sweet-corn-soup-with-harissa/