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

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Sweet-Corn-&-Celery-Soup-featureThis Chilled Sweet Corn and Celery Soup is the ultimate warm weather dinner that’s as easy to make as it is delicious! The simplicity of this soup shines through as all the ingredients go into the blender and then it’s done. No cooking, no simmering. Nothing.

However, like most soups, it does taste even better the next day when all the ingredients have had time to make friends and come together.

The trick here is using really fresh organic and in season ingredients. Though, I do realize that fresh corn can escape us within a blink of an eye, feel free to shop the freezer section to find some organic corn.

Also, make sure to use ripe avocado. It can make or break this recipe. Unripe avocados will leave a lingering bitterness and that isn’t always so pleasant.

Here’s a little trick about salt. The salt is what’s going to do the “cooking” part of this soup. It encourages the vegetables to release all their juices so they get even sweeter and tastier as it helps to break down the cellular walls.

Serve with a refreshing green leaf salad that compliments this soup by adding a few sprinkles of corn kernels, halved cherry tomatoes,  basil, and minced jalapeno (if you like heat).

As I sat down to enjoy a bowl of this soup, I was transported in time, back to when I was around 8 years old. My uncle Billy, whom I idolized growing up had a friend who lived across from my grandparents. But there wasn’t a road to separate the two boys, it was a corn field. One that haunted movies are filmed in. hehe

Every once in a while when the two boys decided to get together, I would get to tag along. They would meet each other half way in the corn field. My uncle would lift me up his shoulders and we would set out fight our way through the jungle of corn… rows and rows and rows of corn. To find one another, they would whistle to act as a beckon. By the end of our excursion, I would be beat up from the rough leaves of the corn stalks and covered in mosquito bites… but I didn’t care… I GOT to be with Uncle Billy. (flutters eyelashes). I am about as fond of the taste of this soup as I am of those wonderful memories.

Do take note, that this soup can also be enjoyed warmed up if this recipe finds you on a chillier day. I shared some ideas on how to warm the soup but keep it raw down below. I hope you enjoy this recipe. Many blessings, amie sue

Sweet-Corn-&-Celery-Soup-1Ingredients:

yields 4 1/2 cups

Soup:

  • 2 cups fresh corn, organic
  • 2 1/2 cups young Thai coconut water or cream
  • 3/4 cup (1/2 large) diced avocado
  • 1 small carrot, diced
  • 1 stalk celery, chopped
  • 1/4 cup diced onion
  • 1/2 clove garlic
  • 1/4 -1/2 tsp Himalayan pink salt
  • 1/4 tsp ground black pepper
  • Pinch cayenne
  • 2 Tbsp minced fresh parsley
  • 1 tsp minced fresh thyme

Garnish:

  • Fresh black pepper
  • Sweet corn kernels
  • Diced avocado

Preparation:

  1. In the blender combine the; corn, coconut water or cream, diced avocado, carrot, celery, onion, garlic, salt, pepper and cayenne. Blend until creamy.
    • If you can’t get fresh organic corn, I would use organic frozen corn. Allow it to thaw and drain any liquid first if there is any.
    • I have made this many times. My favorite is with full-fat coconut milk. It gives the soup a thicker body.
  2. Add the fresh parsley and thyme, pulse together briefly.
  3. Cover and set aside at room temperature to mature for 10 – 20 minutes.
  4. Pour the sweet corn soup into soup bowls, add more corn, diced avocado, and if you are looking to add a little more pizzaz, try this dressing drizzled on top.

Sweet-Corn-&-Celery-Soup-2Warming 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).

Sweet-Corn-&-Celery-Soup-4

18 thoughts on “Chilled 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!

  8. andreea says:

    Thi soup was phenomenal! It’s amazing how such simple and fresh ingredients can yield a creamy, satisfying, filling soup! The corn, coconut and carrot were all a nice sweet blend, the cayenne gave it a nice kick, the celery and salt gave it a perfect saltiness without being overpowering, and the avocado made it over the top creamy. Herbs were a brilliant addition, and both aesthetically and for flavor, they were the best finishing touch. Thank you Amie-Sue! Another winner! My only thoughts when I’m eating this are “how does she come up with these creations!!??”

    • amie-sue says:

      Andreea, thank you so much for leaving such a beautiful comment. I am thrilled that you too enjoyed this soup. Bob just polished off a huge bowl of it tonight as well. Again, I appreciate your time. Have a blessed and glorious weekend! amie sue :)

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