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Cilantro Sweet Corn Soup


2 Tbs olive oil (or your favorite cooking oil)

1 tsp chili powder

1/8 - 1/4 tsp red pepper flakes

1 tsp cumin

1 onion, chopped

2-3 cloves garlic, chopped

4 c fresh or frozen corn kernels

1 poblano pepper, chopped

2 roma tomatoes, squeezed and chopped

2 c unsweetened almond milk

1/2 tsp salt

juice of 1 lime

black pepper to taste

1 tsp agave or maple syrup

1/2 c water

1 c cilantro leaves, loosely packed

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Heat the oil on low in a large nonstick cooking pot. Add the chili powder, red pepper flakes and cumin and let bloom about 5 minutes. While that's happening, chop the onion.

Raise the heat to medium and add the onion. Cook, stirring frequently, about 5 minutes. Chop the garlic as the onion cooks.

Add the garlic and saute 2-3 minutes. Remove from heat if the garlic starts to burn.

Add the corn and saute 5 minutes. If you're using frozen corn, add it frozen. Chop the poblano and tomatoes while the corn cooks.

Remove about a cup of the mixture to a food processor.

Add the poblano and tomatoes to the cooking pot. Reduce the heat to medium low and stir occasionally.

Process the corn mixture in the food processor about 2 minutes. Add 1 cup of the almond milk and process until smooth. Add it to the cooking pot.

Stir in the other cup of milk, salt, lime juice, pepper, sweetener and water. Simmer 5-10 minutes to heat through. Taste and adjust seasonings if needed.

Stir in the cilantro leaves just before serving.

Recipe Type: Vegan, Clean Eating, Gluten Free

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