Mushroom, Corn & Peas Raw Soup
Note: If you are using frozen corn and green peas, thaw them before add them to this dish.
Ingredients
- 1 ½ cups mushrooms sliced
- 1 cup sweet corn kernels, or ¾ cup creamed corn; plus 1 tbsp corn kernels that you will add to soup after blending
- ½ cup carrots, shredded
- 2 cups water
- ¼ cup tomato, chopped (or the equivalent amount sliced)
- 1 garlic clove (1 tsp minced)
- 1 tbsp parsley leaves, chopped (about 4 parsley leaf bunches) or 1 tbsp chopped cilantro leaves
- 1 tbsp sweet red or yellow pepper (Bell, pimento or mini)
- 1 tsp lime juice
- 2 tsp Liquid Aminos, Soy sauce or Tamari sauce
- ¼ tsp black pepper
- ½ cup green peas
- 2 tsp sesame oil (optional)
- 3 - 4 sweet basil leaves (optional)
- 1 tsp hot pepper, finely chopped to taste, or chili flakes to taste (optional)
- Avocado to taste
Instructions
- To a high-powered blender add the following: 2 cups of water, mushrooms, 1 cup of corn, shredded carrots, tomato, garlic, parsley leaves, sweet red or yellow pepper, black pepper, lime juice and Liquid Aminos. Also add hot pepper and basil if you wish.
- Blend - start with the lowest speed and increase to the highest (this prevents splashing), until smooth and hot (2 – 4 minutes on highest speed depending on your blender)
- Taste and, if needed, add a pinch of salt and adjust other ingredients to your liking.
- Add 2 tsp of sesame oil (optional), stir then remove soup from blender and serve immediately.
- Add the green peas, corn and sliced avocado to your bowl of soup. You can also add chopped tomatoes.
- Serves one. Two people when paired with other dishes.
Notes
Pairing:
Serve by itself as a light meal. Or serve with oven-roasted plantains, oven-roasted green fig (green banana), and/or oven-roasted ground provision, or with a salad.