Ingredients
Scale
- 5 green onions, chopped (white and green parts only)
- 1 jalapeño, chopped (remove seeds and pith unless you love spice!)
- 2 cups corn kernels, fresh or frozen
- 2 cups cauliflower florets, fresh or frozen
- 2 tablespoons hulled hemp hearts (just omit if you don’t have them)
- 1.5 cups veggie broth
- Fine-grain sea salt
- Avocado or olive oil
- Hot honey (If you don’t have any, use normal honey and add some red pepper flakes)
Instructions
- In a skillet, cook green onion, corn, jalapeño, and cauliflower in a drizzle of olive oil with a generous pinch of salt over medium-high until brown.
- Remove about half the green onion, jalapeño, and corn and set aside.
- Add the broth to the pan with all of the cauliflower and the rest of the corn, jalapeño, and green onion mix.
- When the broth simmers, add it all to a blender with hemp hearts and blend till smooth.
- Divide into two bowls.
- Top with reserved corn mix and a drizzle of hot honey.
Keywords: corn and jalapeño soup, 5-minute hot honey, corn and jalapeño soup