Corn soup

by Tatianna Yougottalove
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Today I would like to share with you one of my favorites soups.
The reason I’m making it today is because it’s raw day or not fully raw day for us.
You see, because I’m homeschooling my 3 boys and  Richard works from home,
 I have 4 men at home with me all day and almost everyday.
And those men of mine have huge appetites.
You can imagine how much cooking needs to be done.
 I cook fresh food every day, sometimes I bake and as you can see and some of you know it’s lots of work in the kitchen, especially when I have to hand wash the dishes more them 5 times a day.
 So I decided to make every other day raw day, a day I don’t need to cook or bake.
 A day I can be more relaxed and be be more present.
 A day I just can make salads, or raw soups or just vegetables with hummus or other dips or milkshake or juice.
 I’m still be working in the kitchen, but not that much, I’m still be washing the dishes but not so many.
 So today I decided to make this creamy and rich in flavor corn soup.
 You can make it from raw corn or just from frozen corn.
 So here we go
 Not fully raw corn soup

Corn soup

Today I would like to share with you one of my favorites soups. The reason I’m making it today is because it’s raw… Soups Corn soup European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 6 cups frozen corn, washed in hot water
  • 3 cups water
  • ¼ cup olive oil
  • 2 avocados
  • 2 cloves garlic
  • 1 tsp Himalayan salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp turmeric /cumin powder
  • 3 tbsp nutritional yeast
  • Pinch of pepper

Instructions

Blend everything in the food processor and enjoy with chopped cilantro and with raw crackers.

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