Coconut Corn Soup with Jalapeño Salsa
A creamy blended coconut-and-corn soup topped with a bright, raw jalapeño-lime salsa and toasted coconut. Made in a high-speed blender — silky, sweet and a little spicy.
Servings: 4 servings
Ingredients
Jalapeño salsa
- 1 cup corn kernels fresh or thawed from frozen
- ¼ cup lime juice
- 1 cup coarsely chopped red onion
- 1 jalapeño pepper coarsely chopped
- ½ cup cilantro leaves packed
- salt to taste
Coconut corn soup
- 2 tbsp olive oil
- 1 medium onion coarsely chopped
- 1 stalk celery medium, coarsely chopped
- 2 large cloves garlic coarsely chopped
- 4 cups corn kernels fresh or thawed from frozen
- 2 cups chicken or vegetable broth
- 1 cup water
- 1 ½ cups unsweetened coconut ribbons or flakes
- 2 tbsp butter
- salt and pepper to taste
- olive oil for drizzling
- ⅓ cup toasted unsweetened coconut ribbons for topping, optional
Instructions
- Salsa: Cover the corn kernels with cold, salted water in a small saucepan. Bring to a boil and cook until just tender, about 3 minutes; drain. Place the lime juice, red onion, jalapeño, cilantro and corn in a high-speed blender (Vitamix on variable 6) and pulse several times until finely chopped, using the tamper to push ingredients toward the blades as needed. Scrape the salsa into a bowl, season to taste with salt and set aside.
- Soup: Heat the olive oil over medium heat in the same saucepan used to cook the corn. Add the onion and celery; cook until slightly translucent, about 5 minutes, reducing the heat if browning occurs. Add the garlic and cook 1 minute more.
- Transfer the onion mixture to the blender along with the corn, broth, water, 1 1/2 cups coconut ribbons and butter. Select the Hot Soup program and allow the machine to complete the cycle (or blend until smooth, then heat through). Season to taste with salt and pepper.
- Serve the soup topped with a spoonful of jalapeño salsa, a drizzle of olive oil and a sprinkling of toasted coconut ribbons, if desired. Place the remaining salsa on the table, allowing individuals to add more to their soup as desired.
Notes
Vitamix Hot Soup: A high-speed blender's hot-soup cycle cooks and purées at once; otherwise blend smooth, then heat through.
Fresh salsa contrast: The bright, raw jalapeño-lime salsa cuts the rich coconut-corn soup.
Coconut ribbons: Unsweetened ribbons or flakes add body; toast some for the garnish.
Adjust the heat: Seed the jalapeño for a milder salsa.
Nutrition
Calories: 470kcal | Carbohydrates: 45g | Protein: 8g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 15mg | Sodium: 600mg | Potassium: 400mg | Fiber: 6g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 2mg