Raw Cream of Corn & Red Pepper Soup Recipe

No Fat, Makes 1 serving

This raw cream of corn & red pepper soup recipe is vegan, fat-free, nut free, soy free, and gluten free. It is perfect served cold in the summer or gently warmed in a dehydrator in the winter.

 

2 cups raw corn cut off the cob (approximately 2 cobs) –Reserve 1-2 tbsp to mix inafter blending

1 scallion –Reserve 1/2 tsp to garnish

¾ cup red bell pepper, seeded and roughly chopped – Reserve 1 tsp to garnish

1/8 tsp cayenne pepper

¼ cup of coconut water or filtered water

1 tsp apple cider vinegar

3 parsley leaves chopped

Add coconut water, 2 cups of corn (cut off the cob), red bell pepper, scallion to the blender, apple cider vinegar, and cayenne pepper to the blender. Blend until almost smooth. Finely chop the parsley. Add the blended mixture into a serving bowl and top with reserved corn, red pepper, chopped parsley, scallion, and a dusting of cayenne pepper. Enjoy immediately or gently warm in a dehydrator.