Simply seasoned corn soup | HIROKO JONES

Simply seasoned corn soup



Vegan or Richness, whichever you prefer.

This is very simple and so tasty corn soup. If you prefer a  vegan corn soup, just use almond milk or black rice milk for the ingredient, like I do all the time. If you prefer the richer finish, use some milk. You can even pour a bit of single cream as a garnish.



  • 4 fresh sweet corns
  • 1 onion
  • water to just cover the kernels, cobs and cooked onion
  • almond milk or brown rice milk or milk  200 ml
  • rapeseed oil to fly the onion (1 tablespoon or bit more)
  • cardamon pods or cardamon powder for topping
  • salt for seasoning
  • rye bread or cornbread to serve with the soup


  • large sauce pan
  • blender
  • grinder for cardamon seeds
  • sieve
  • sugar sieve for the garnish


  • Slice the onion thinly.
  • Cut sweet corn into half (be careful). Stand the cob stalk on a chopping board and slice off the kernels. DSC_0334  ★The cores are for making nice stock, so don’t throw away!
  • Grind the cardamom pods and take out the hulls.


  1. Heat the rapeseed oil in a large saucepan. Sauté the onion until they turn transparent. Add both the corn kernels and the cores and fry 1 minute.  Add some water to just cover the kernels, cobs and cooked onion. Increase the heat to bring to a boil, then reduce the heat and simmer for 15 minutes.
  2. Take out the cores and purée the rest of the soup well and sieve them, This makes a quite thick and very smooth soup base.
  3. Return the puréed and sieved soup base to pan and add 200cc of almond milk and warm up to just before boiling..
  4. Season to taste with salt.
  5. Garnish with a sprinkle of ground cardamom.    ★How to stenstil the ground caldamon seeds:  Make a heart shape hole on a card (about postcard thickness). Lay the card very close to the poured soup bowl. Sieve the ground cardamon with the sugar sieve.
  6. Serve with rye bread or cornbread.


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