Raw Creamy Corn Soup

Raw Creamy Corn Soup

Raw Creamy Corn Soup

Raw Creamy Corn Soup

This creamy and sweet soup is satisfying and silky. It's bursting with savory herbs and tons of flavor.

  • 1 ¼ cups fresh or frozen corn kernels
  • ¼ cup raw cashews
  • 1 medium carrot, chopped
  • ½ small red bell pepper, stem and seeds removed (¼ cup)
  • 2 tsp. cold-pressed extra-virgin olive oil
  • 2 cups filtered water
  • 2 TB. nutritional yeast flakes
  • 1 tsp. ground cumin
  • 1 TB. red onion
  • 1 small clove garlic
  • 1 tsp. psyllium husks
  • ½ tsp. Himalayan or Celtic sea salt
  • 1 TB. fresh parsley, minced
  • Pinch ground black pepper


  1. In a high-speed blender, combine 1 cup corn kernels, cashews, carrot, red bell pepper, extra-virgin olive oil, water, nutritional yeast flakes, cumin, red onion, garlic, psyllium husks, and Himalayan sea salt.
  2. Blend until a creamy consistency is reached and soup is slightly warm.
  3. Add the remaining ¼ cup of corn kernels, parsley, and black pepper.
  4. Serve immediately

Nutrition information

Serves: 4 Cups
196.37 kcal
Fat: 9.52 g
1.5 g
22.2 g
Protein: 8.56 g
5.44 g
3.89 g
255.9 mg
Nutrition label for Raw Creamy Corn Soup

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