Creamy Roasted Corn, Leek and White Bean Soup with Chili-Lime Oil and Crunchy Pepitas
An original, comforting soup featuring sweet roasted corn, mellow leeks, and white beans for a creamy texture without heavy cream. It is finished with a quick chili-lime oil and toasted pepitas for contrast and depth.
Ingredients
- 500 g sweet corn kernels (fresh or descongelado)
- 250 g leek (solo the parte blanca and verde clara, sliced)
- 240 g cooked white beans (escurridas and enjuagadas)
- 120 g yellow onion (chopped)
- 12 g garlic (chopped)
- 900 ml vegetable broth (low sodium if possible)
- 45 ml olive oil (divided)
- 30 g pumpkin seeds (pepitas) (without peel)
- 4 g smoked paprika (divided)
- 1 g red pepper flakes (ajustar to taste)
- 1 g ground cumin
- 1 unit lime (zest and 2 tbsp of zumo)
- 10 g fresh cilantro (chopped)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 120 ml water (solo si hace falta ajustar the textura)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. On a baking tray, toss the corn with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 18 to 20 minutes, stirring halfway through, until the corn is browned in spots.
- 2
2. While the corn roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add the yellow onion and leek with a pinch of salt. Cook for 8 minutes, stirring, until tender and fragrant.
- 3
3. Stir in the garlic, ground cumin, and the remaining teaspoon of smoked paprika. Cook for 1 more minute so the spices bloom in the oil without burning.
- 4
4. Add the cooked white beans, vegetable broth, and three quarters of the roasted corn. Reserve the remaining corn for finishing. Bring to a gentle boil, reduce the heat, and simmer for 10 minutes.
- 5
5. Blend the soup until very smooth and creamy. If you prefer a lighter texture, add up to 120 ml / 1/2 cup water. Season with the remaining salt and black pepper to taste.
- 6
6. For the crunchy pepitas, heat a small skillet over medium heat and toast the pumpkin seeds for 2 to 3 minutes until they begin to pop. Add a pinch of salt and remove from the heat.
- 7
7. In the same skillet or in a small bowl, combine the remaining tablespoon of olive oil with the red pepper flakes, lime zest, and 2 tablespoons lime juice. Stir well to make the chili-lime oil.
- 8
8. Ladle the hot soup into bowls. Finish with the reserved roasted corn, chili-lime oil, crunchy pepitas, and chopped fresh cilantro. Serve right away.
Chef tips
For an even silkier texture, pass the blended soup through a fine sieve. If you want deeper roasted flavor, let some of the corn caramelize well on the tray before blending.
Substitutions
You can substitute the white beans with cannellini or navy beans. Cilantro can be replaced with parsley. If you do not have lime, use lemon, though the flavor will be less floral.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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