Recipe from Topfood
Raw corn cream soup
Cooking time: 10 min
Servings 2
Sunny, bright, light cream soup is a real godsend for vegans! It is very easy to prepare it, because cooking not require at all. You will spend a minimum of effort and get the maximum pleasure!


  • Young corn kernels
    1 cups
  • Zucchini
  • Avocado
  • Almond milk
    4,2 fl. oz
  • Saffron
    1 tsp.

Nutrition facts per serving

  • Calories

    88 kcal

  • Protein

    4 g

  • Fat

    5 g

  • Carbohydrates

    5 g


  • You can make almond milk yourself, or you can buy it at the store. To prepare, grind the almonds with water in a blender and strain through a sieve or cheesecloth into a separate container.

  • Place all ingredients except saffron in a blender and pour in the resulting milk. Mix all.

  • Grind until smooth with a creamy texture. If you need a thinner soup, add another glass of water. Serve immediately, or garnish with saffron strands.


  • How to quickly separate corn kernels from the cobs by hand at home? 
    You need to take a small knife and use it to clean one longitudinal row. Then it becomes easy to clean each row by prying several grains from the side at once with the same knife. 
    You can do it just as quickly with your fingers. To facilitate the process, corn dipped in boiling water for a couple of minutes, and then immediately immersed in cold water. There is a way to simply cut the kernels with a sharp knife by hand from top to bottom, placing the cob vertically in the container.

Bon Appetit!

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