Raw Corn and Red Pepper Soup


submitted by tempest

adapted from The Vegan Chef

3 cups cut corn, divided
2 cups water
1/4 tsp celtic sea salt
1/8 tsp fresh ground black pepper
3/4 cup red pepper, deseeded, destemmed, diced

Optional ingredients:
1 Tbsp nama shoyu
2 Tbsp fresh cilantro, chopped
2 Tbsp fresh parsley, chopped

Blend 2 cups of the corn, water, shoyu (if desired), sea salt, and black pepper in a blender or food processor for a minute or two. Add the rest of the corn, red pepper, and the herbs (if desired) and blend for about 30 seconds.

I didn't use the optional ingredients because I didn't have any of them, but I don't think the soup really needs anything but the taste of the good veggies. It is a sweet soup, just chunky enough to have great texture, and it is quite satisfying! (Even when it is only 30F / 0C outside!)

* This recipe is suitable for both raw and vegan diets *