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Recipe by Shaindy Siff

Roasted Corn Soup

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Roasted Corn Soup
Meat Meat
Easy Easy
8 Servings
Allergens

No Allergens specified

4 Hours, 30 Minutes
Diets
- Gluten Free - Low Carb

This soup with fried corn, tomato, and beans is a medley of warm flavors perfect for a chilly winters’ day. Whether or not you add the flanken, enjoy with a hearty slice of whole grain bread for a filling supper.

Ingredients

Roasted Corn Soup

  • 1 can Gefen Tomato Purée + refill with water 6 times

  • 1 and 1/2 tablespoons beef consommé

  • 1 teaspoon chili powder

  • 1 and 1/2 teaspoons cumin

  • salt, to taste

  • pepper, to taste

Garnish

  • lemon slices

  • fresh parsley

Directions

1.

Add oil and corn to a soup pot. Sauté for 10 to 15 minutes until the corn has charred. Add flanken (if using), onions, carrots, garlic, salt, and pepper. Sauté for five minutes.

2.

Add remaining ingredients. Bring to a boil. Lower to a simmer and allow to cook for at least four hours.

Recipe tags

beans gefen purple onion Shaindy Siff Shay Siff shayskitch sponsored
Roasted Corn Soup

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