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Sweet Corn & Celery Soup (raw, vegan, gluten-free, nut-free)

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This soup is very refreshing, especially if you can get your hands on some really fresh, sweet corn on the cob! Unfortunately, I had to use frozen corn but even with that it was soooo good.

Ingredients:

Soup:

  • 2 cups fresh corn, organic
  • 2 1/2 cups young Thai coconut water, no meat
  • 1/2 tsp fresh thyme, finely chopped
  • 1 small carrot, diced
  • 2 cloves garlic, finely grated
  • 1 stalk celery, chopped
  • 1/2 yellow onion, chopped
  • Salt to taste

Garnish:

  • 6 cherry tomatoes, quartered
  • 2 Tbsp Italian parsley, chopped
  • Fresh black pepper
  • 1/3 cup sweet corn kernels

Preparation:

  1. Blend all the ingredients, except the corn, until semi-smooth.
  2. Add the corn to the blender and pulse for 5 seconds.  **If you can’t get fresh organic corn, I would use organic frozen corn.
  3. Cover and set aside at room temperature to mature for 10 – 20 minutes.
  4. Pour the sweet corn soup into 2 soup bowls.
  5. Add the corn kernels on top and give a gentle stir, making sure that there are still some on top.
  6. Garnish with cherry tomatoes and Italian Parsley, however you like.

Warming Suggestions:

  1. Allow the soup to warm to room temperature and enjoy.
  2. Place the serving bowl in hot water, allowing it to heat up before adding the soup.  This will help take a little extra chill off of the soup and make it cozy warm to hold in your hands.
  3. Pour a serving size of soup in a mason jar, place lid on top and tighten… immerse the jar in hot water till it warms the soup to your liking.
  4. Pour into a small sauce pan and heat on the stove.  Use your finger tip as the temperature gauge, it shouldn’t get to hot for your finger.  You can also use a thermometer gauge if this concerns you.
  5. Dehydrator – if you have a “box” shaped dehydrator such as the Excalibur, pour the soup into a wide mouth baking dish and turn the heat to 145  (F) degrees.  Warm for 30-60 minutes.  You can also place the temperature at 115 degrees and heat for 3-4 hours.  You will need to gauge this.   The more soup that exposed to the air, the quicker it will warm.

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).

GreenChef Omid | Sweet Corn and Celery Raw Soup

16 thoughts on “Sweet Corn & Celery Soup (raw, vegan, gluten-free, nut-free)

  1. Becca says:

    This looks amazing! I’ve been looking for a recipe that doesn’t involve cashews or any other nuts in the blend, so this is just what I’ve been searching for. Thanks!

    • amie-sue says:

      That is wonderful Becca. I would to hear how it turns out for you when you make it. Please keep me posted! If you, please use organic corn! It scares me as to what they are doing with corn these days. Blessings, amie sue

  2. janet says:

    Yummi, I prepared this soup for dinner yesterday and my family loved it, even my two year old baby wanted more and more :) today I took it as lunch to work with me to share with my friends.
    another great recipe!
    thank you Amie-Sue
    greetings from Austria.
    janet

    • amie-sue says:

      When a 2 year old loves it… I know it is good! hehe Thank you for sharing that with me Janet. :) It made my day. Have a blessed weekend, amie sue

  3. Danielle says:

    Hi Amie-Sue. I found your website via Raw Pleasure in Australia. Absolutely gorgeous! I’ve just made the sweetcorn and celery soup for our dinner. I didnt have any thyme so decided to go a bit asian with a birdseye chili, a squeeze of lime and some ginger. Had to stop myself from taste testing all the way to the bottom of the bowl! It’s just stunning. Thankyou.
    Danielle

    • amie-sue says:

      Good morning Danielle,

      I am so happy to hear that you tried the recipe and tweaked it according to what you had on hand. :) Thank you for sharing this with me! Have a great day, amie sue

  4. Danielle says:

    I love this soup so much, Amie-Sue. A little tweak happened again sort of by accident. I had just made my first batch of coconut cream thanks to you and as I’ve been going Asiany with this recipe decided just to throw my ingredients in to the blender without washing it first.

    • amie-sue says:

      Accidents can always create amazing dishes. hehe You have been busy Danielle ;) I hope your weekend is going wonderful! hugs, amie sue

  5. Danielle says:

    It is indeed. Lovely day with family yesterday and it’s raining today so getting lots of ideas here for the week and prepping up a storm in the kitchen. My perfect weekend. I hope yours is as well, Amie-Sue. Hugs back.

  6. Mary says:

    I made this tonight and it was delicious. Perfect for the summer. Both coconuts I used had very little meat, so I skimmed it off and ended up adding it to the soup, which made it just a little creamier. That said, what I LOVE about this recipe, besides the fresh, clean, summer taste, is that you don’t have any added fat. So many raw recipes are high in nuts and oil and this had zero. You could have easily added oil or cashews (or a lot of coconut meat) and you didn’t….and it doesn’t need it. Nice compliment to a huge salad of fresh heirloom greens. It was wonderful! Thanks Amie-Sue.

    • amie-sue says:

      Thrilled that you are liking the recipe Mary. I agree that it is nice to have some recipes in rotation that are not so heavy in oils/ nuts. Your combination with the heirloom greens is making me hungry. hehe Have a wonderful day Mary and thanks for the comments. amie sue

  7. Mary says:

    Responding just cause I’m so happy I got the link! Double yay!

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