Creamy Corn and Basil Soup

Name: Creamy Corn and Basil Soup
Yield: 4 servings
Ingredients: 3 Cup Corn, kernels; 1/2 Cup Basil; 1/2 Onion, raw; 1/2 Avocado; 1 Tbsp Lemon Juice; 2 Garlic, clove; 1/2 Tsp Turmeric, ground; 1/2 Tsp Sea Salt; 1/4 Tsp Black Pepper, ground; 1 Cup Vegetable Broth, low-sodium; 1 1/2 Cup Almond Milk, unsweetened; 2 Tbsp Chives, raw

Corn, basil, and onion blend together to create a tasty soup perfect for the transition from summer to fall. Summer corn blends with spices and herbs to create a slightly sweet soup that keeps your taste buds happy.

Ingredients

3 cup Corn, kernels
¹/₂ cup Basil
¹/₂ Onion, raw
¹/₂ Avocado
1 tbsp Lemon Juice
2 Garlic, clove
¹/₂ tsp Turmeric, ground
¹/₂ tsp Sea Salt
¹/₄ tsp Black Pepper, ground
1 cup Vegetable Broth, low-sodium
1 ¹/₂ cup Almond Milk, unsweetened
2 tbsp Chives, raw

Directions

Place all ingredients except for the chives inside the nutribullet Rx soup pitcher, and extract on the 7-Minute Heated Cycle.

Garnish with chopped chives and enjoy!

Alternatively, blend all ingredients in the blender until smooth, transfer the soup into a pot, and heat over the stove until warm.

See Nutrition Info

Nutritional information

Recipe: Creamy Corn and Basil Soup

Serving in this recipe: 4

Calories: 140
Total Fat: 6 g	8%
Saturated Fat: 1 g	4%
Cholesterol: 0 mg	0%
Sodium: 641.8 mg	26.7%
Total Carbs: 23 g	7.7%
Dietary Fiber: 4 g	17.3%
Sugar: 7 g
Protein: 3 g	8%
Vitamin A: 1%	Vitamin C: 14.9%
Calcium: 18.5%	Iron: 5.7%