Recently I set out to make a creamy, lush corn soup- and I did, but it later turned out to be an even better vegan alfredo sauce.
Did you ever make a dish that was good, great even, but tasted even better when turned into a completely different dish? Yes, no? It happens to me a lot, especially when I’m looking for ways to serve up leftovers. Recently I set out to make a creamy, lush corn soup- and I did, but it out to be an even better vegan alfredo sauce in the next meal.
Disclaimer: I didn’t care for the dairy version of alfredo sauce and so I didn’t eat it often in my pre-vegan days. This probably doesn’t taste like a true alfredo sauce or, at least, a traditional one. What it is, is creamy and delicious- and it coats pasta well.
Since I’ve been a busy vegan the last few weeks, I decided to get some soup help from Imagine. They have a line of creamy soups that make a good base for a quick soup. I don’t use pre-made broths or stocks as a general rule, but in a hurry they can help create a dish that feels like you spent all day making.
So make a soup or make a rich and creamy sauce for some pasta, your choice. Either way, make this- it’s good.
Creamy Corn & Lemongrass Soup
- One 32 oz. carton of Imagine Creamy Corn & Lemongrass Soup
- One 1lb bag of frozen white corn (yellow is fine but I used white)
- Two 8 oz packages firm silken tofu
- 3 – 4 small onions or 1 large onion, sliced thin
- 2 garlic cloves sliced thin
- 1 cup Almond or coconut milk
- Pepper and Salt to taste
In a large soup pot, add Imagine Corn & Lemongrass soup. Next, brown onions and garlic in a skillet until golden and caramelized. Place in a food processor or Vitamix and process until really smooth. Meanwhile, rinse frozen corn under hot water to thaw. Add the corn to the food processor until smooth. You don’t want any little bits, you really want it very smooth.
If using a food processor, once the mixture is as smooth as you can get it, strain it through a strainer to remove any remaining bits- making it silky smooth. If using a Vitamix, think about life without one and take a moment to revel in the fact you don’t have these extra steps anymore for smooth…well, anything. Add to strained soup to pot.
Process the silken tofu with the almond or coconut milk. Add to pot. Mix in spices. Turn heat to medium low and cook, stirring very often. This soup is very creamy, it will stick to the bottom of a too hot soup pot. Stirring will ensure it doesn’t burn. The soup is done after 10 or so minutes of heating it through all the way. Dump in a bowl and enjoy.
Or, maybe you’d prefer to pour this this dreamy concoction over a bowl of pasta and baby spinach and call it a day. Either way.