Creamy Coconut Corn Soup With Baobab

This creamy corn soup is topped with mushrooms, coconut flakes, and lime juice,

and has a hidden superfood ingredient – baobab! The baobab has a very light flavor so don't worry about it overpowering the dish. Enjoy this delicious purée as a soup or a dip for tortilla chips and veggies.

Creamy Coconut Corn Soup With Baobab [Vegan]

Ingredients

• 1/3 cup celery, diced
• 1/3 cup white onion, diced
• 2 garlic cloves
• 4 1/2-5 cups vegetable broth, divided
• 2 1/2 cups cauliflower, roughly chopped
• 4 1/2 cups corn
• 1 bay leaf
• 1/4 teaspoon dried oregano
• 1/2 cup red bell pepper
• 1/2 cup young Thai coconut meat, fresh or thawed
• 2 tablespoons baobab fruit powder
• 1/2 cup cilantro, roughly chopped
• Black pepper, to taste

For the Sautéed Mushrooms:

• 2 cups sliced Crimini mushroom
• 2-4 tablespoons vegetable broth plus more as needed to prevent burning
• 1/4 teaspoon chili powder
• A dash of oregano, garlic, and onion powder
• Black pepper, to taste

For the Toppings:

• Lime juice
• Unsweetened shredded coconut
• Corn, raw or cooked
• Fresh parsley or cilantro, to garnish

Preparation

1. In a medium pot, heat a 1/2 cup vegetable broth, then add celery and onions. Cook over medium heat until translucent.
2. Add the garlic and cook until fragrant, about 3 minutes.
3. Add the remaining ingredients except for the cilantro and coconut, and 3 1/2 cups broth.
4. Bring to a boil, then simmer for 25-30 minutes, or until the cauliflower can easily be broken with a fork. While simmering, cook the mushrooms.
5. Once cooked, remove from heat and allow it to cool for 15-20 minutes.
6. Discard the bay leaf, and reserve a couple of tablespoons of cooked corn if possible, for garnish.
7. Carefully pour into a blender, along with the coconut, baobab powder, 1 cup of broth, and process until smooth. Add in the remaining 1/2 cup of broth, if desired.
8. Pour back into the pot and stir in cilantro. Adjust seasonings to taste.

To Make the Mushrooms:

1. Add all of the ingredients to a pan, starting with 2 tbsp broth, and cook over medium heat.
2. Constantly stir to prevent burning, until the mushrooms are cooked down to about 2/3-1/2 of their size, adding liquid as needed.

To Assemble the Soup:

1. Add to a bowl, and top with mushrooms, corn, coconut, herbs of choice, and lime juice.
2. Serve cold or warm.

https://www.onegreenplanet.org/vegan-recipe/creamy-coconut-corn-soup-with-baobab/