4 cups fresh corn kernels or frozen corn kernels
2 cups almond milk
1 small avocado cut into chunks
1 teaspoon ground cumin
1/3 cup coarsely chopped red onion
1/2 teaspoon sea salt
2 tablespoons nutritional yeast
1/4 cup corn kernels for garnish
Combine 4 cups corn, almond milk, avocado, cumin, chopped onion, salt, and nutritional yeast, to a high speed blender. Blend well. Pour the soup into serving bowls. Garnish with 1/4 cup corn kernels.
Optional: Add 4 oz/115gm of animal or plant-based protein.
- Caro Doss