Vegan Elote Soup
This vegan elote soup is filled with all the vibrant flavors of Mexican-style street corn known as elote. It’s sweet, creamy, and has a wonderful little kick from the tajin and ancho chili pepper. Much like elote, it’s all about the toppings! Tangy crema, salty cheese, fresh cilantro, jalapeños, and lime juice. It’s easy to make and will probably become your summer go-to meal.
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Servings: 4 -6 servings
Ingredients
- 1 package - 160 g of frozen roasted corn, thawed
- 2 ribs celery - diced
- 1 medium - 1 ½ cups onion, diced
- 4 cups vegan chicken broth
- 2 cups plant milk
- 1 tsp oregano
- 1 tsp ancho chili powder
- 1 tbsp of chopped cilantro
- 1 ½ tsp tajin
- 1 tbsp of avocado oil
- Toppings
- Crema - mix together
- ½ cup vegan sour cream
- ⅓ cup vegan mayo
- ¼ cup lime juice
- salt to taste
- Vegan Cotija Cheese - mix together
- ⅓ cup grated vegan parmesan cheese
- ⅓ cup crumbled vegan feta
Other toppings:
- lime wedges
- chopped cilantro
- jalapeños
- tajin
- tortilla strips
Instructions
- Heat the oil in a large pot on medium heat. Add the onions, celery, and sauté for 5-8 minutes or until the onions become translucent.
- Add the garlic and cook for a few minutes until the garlic is fragrant. Add in the corn, oregano, ancho chili pepper, and tajin, and continue to cook for 3-5 minutes.
- Add in the vegan chicken broth, lower the heat to medium-low and allow the soup to simmer covered for 25 minutes.
- Blend about half the soup with an immersion or regular blender. Add in the plant milk, and cilantro and allow the soup to heat through.
- Serve with a bit of crema, a sprinkling of vegan cotija cheese, more tajin, tortilla strips, and some chopped cilantro. For a little extra heat add some fresh jalapeño slices.
Notes
Find more of Devorah’s recipes on her website and Instagram (@theyummyvegan).
Tried this recipe?Let us know how it was!