On some days last week we had a feeling that the sky was going to crumble and fall over Budapest: we had such heavy rains, a hot&spicy soup was definitely a good thing on these cool summer nights.
It’s really important to use fresh jalapeños, not dried jalapeño flakes. I don’t know where you might live, but getting fresh jalapeños in Budapest is not always so easy: I’m thinking abut growing them myself. 🙂
4-5 corn ears or 500g frozen corn
1 medium red onion, minced
2 tablespoons coconut oil
1-2 jalapeños, sliced
600 ml brown rice milk
1-2 tablespoons of dried vegetable soup seasoning
salt & pepper to taste
fresh cilantro leaves for garnish
- When starting with fresh corn ears during summer, boil them for 10-12 minutes, until soft. Set aside the water, as you’ll need it later and cut the corn grains off the cob. (When using frozen corn, you can just cook it in the soup.)
- Heat the coconut oil in a soup pot, add the minced onion and fry until glassy. Toss the jalapeños and fry for another 1-2 minutes.
- Now pour approx. 400 ml of the water used to cook the corn ears into the pot, add the rice milk, as well. Season with dried vegetable seasoning, salt, pepper, and finally add the corn grains.
- Let it cook for 5-10 minutes so that the tastes have some time to come together. Sprinkle over with some fresh cilantro, and there you go: enjoy!
Carbohydrate content of the whole soup is approx. 160g, that makes 20-26g CH/serving.