Sweet Corn Sage Soup a is broth based soup that comes with lots of flavor from garlic, sweet mini peppers and fresh sage for a little extra something along with a special way to thicken the soup.
This soup is vegetarian, vegan, low carb, dairy free and low calorie. What’s not to love? Please make use of the beautiful seasonal corn, you’ll be glad you did.
Just when you think it’s not going to happen, rain has finally come to Los Angeles. I love hearing the sound of the rain on the roof as I’m typing this. I know this is not a big deal to most of you, but for us from Southern California, it’s a welcome sight.
If you’re not familiar with our drought problem, it’s a bad one, so any rain we can get we’ll take. Where we are not lucky in the rain department, however, we are lucky enough to be able to get corn on the cob almost year round.
Sorry about the weather report, back to the soup…
Another one of my favorite soup recipes for this time of year is my zucchini and sweet potato soup. It’s a thick and creamy soup, but without any cream which is actually thickened with sweet potato. It was this thickening concept that inspired me to add potato as a thickener to this sweet corn sage soup.
Fresh corn is best
It is always better to use fresh corn off the cob, when available. There are a few methods of cutting corn off the cob and mine is simple. Hold the corn with it’s flat end on the cutting board, start in the middle of the cob and cut down. Work your way around the cob then flip it over and do the same. By starting in the middle versus at the top, the kernels won’t go flying all over.
The secret for extra corn flavor
The soup is started by making corn stock. It’s very easy and adds a lot of corn flavor and there’s a lot of flavor in those cobs that you don’t want to leave behind. Once the corn has been cut off the cobs, add them to a large saucepan with the vegetable stock and bring to a simmer for 20 minutes covered. The liquid is strained and set aside.
Onions, potatoes, bell peppers, corn, salt and pepper, chopped sage and garlic are cooked in butter and oil for a few minutes. The vegetable stock is added and the soup is simmered for about 30 minutes until the corn is tender and the potatoes are softened.
I tried a little method today to thicken the soup and it worked. Using an immersion blender, I whizzed it around in the soup, just for a minute and it really thickened the soup nicely. Being careful to keep a lot of the corn, potato and red pepper intact, you don’t want it all puréed. If you don’t have an immersion blender, you can ladle about a cup into the blender, then return it to the soup.
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- 5 medium corn on the cob, to yield 4 cups of corn
- 4 cups vegetable stock
- 1 tablespoon olive oil
- 1 tablespoon butter, unsalted
- 1 medium onion, finely chopped
- 1 large yukon gold potato, diced small
- 3 mini sweet peppers or 1 medium bell pepper, diced small
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon fresh sage, finely chopped
- 2 cloves garlic, grated
- Cut the corn from the cobs, set aside. * see note
- Add the cobs to a large saucepan and cover with the vegetable stock. Bring to a simmer and cook for 20 minutes covered. Turn off the heat and strain the stock, discard the cobs.
- To large soup pan add the olive oil and butter, heat over medium heat. Add the onions and cook until they start to soften.
- Add the potatoes, bell peppers, corn, salt and pepper and chopped sage. Add the garlic and stir for 1 minute. Add the vegetable stock and bring to a simmer.
- Cook for about 20 minutes until the potatoes are very soft and start to break down (this will help thicken the soup and make it creamy).
* My easy method is to hold the cob upright with it's flat end on the board. Cut off the kernels starting in the middle and work down and around the cob. Then flip the cob and do the same thing. This way, the kernels wont go flying all over when you try and cut from the top of the cob.
Amount Per Serving: Calories: 135 Saturated Fat: 1g Cholesterol: 5mg Sodium: 1045mg Carbohydrates: 21g Protein: 3g