Inca Corn Soup

7 ingredients
1 steps

Ingredients

  • 1/2 cup quinoa
  • 4 ounces green chilies, diced
  • 2 cups plant-based milk
  • 4 cups corn
  • 1 cup black beans, cooked
  • white pepper
  • pure maple syrup

Directions

  1. 1
    Cook the quinoa or amaranth in 3/4 cup water for 10-15 minutes (until completely cooked and water has evaporated). Transfer to your blender and add 1 1/2 cups corn, chilis and non-dairy milk and blend until smooth. Transfer to a medium saucepan, stir in remaining corn and black beans and heat thoroughly. Add white pepper and maple to taste. Serve and garnish with hot sauce.

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