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)
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.
Recipe by: Amy Dougherty
