Ingredients
- 4 fresh ears of corn (Rosedale Orchard)
- 2 onions, cut.
- 3-4 cloves garlic, crushed (Te Mahanga)
- 1 big tsp cumin
- 1 Tbsp of fresh thyme
- 4 cups vegetable stock
- 2 cups of water
- 250gm silken tofu (Jia He Asian Food)
- 1 cup unsweetened almond mylk (suggested vendor: Ronia & Pippa)
- Pinch of cayenne pepper
- Olive oil
- To serve: Brown sourdough/pane maggia (Beano’s Bakery)
Sweetcorn & Silken Tofu Soup
Method
- Using a large pot, sauté the onions & garlic adding the cumin and thyme, cook off for 2-3 minutes
- Pour in the water and stock
- Bring to the boil and simmer for 10 minutes
- Add seasoning and the tofu, then using a stick blender, blend together
- Lastly, using a sharp knife, cut the corn from the cobbs, I find it easier to cut cobs in half then they are easier to hold
- Add the corn to the soup mixture and cook for a few minutes
- Taste and season to your preferences
- To serve add a splash of olive oil and a good pinch cayenne
- I served Beano’s brown sourdough/pane maggia with the soup
Comments
Recipe by: Amy Dougherty
