2 large tomatoes, roughly chopped
2.5 cups of corn kernels (frozen, organic)
1 onion, diced
3-4 garlic cloves, roughly chopped
2-3 tablespoons parsley
2 cups vegetable stock (such as vegetable soup, filtered)
1 cup water
¾ cup full fat Greek yogurt (Oat yogurt for vegans)
Fresh cilantro or chives for garnish
2 tbsp cayenne pepper
4 corn tortillas, cut into strips
Pre-heat oven to 400 degrees Fahrenheit (about 200 Celsius). Brush tortilla strips with olive oil and bake until browned, about 10 minutes. Flip halfway through.
Line a large pot with olive oil over medium to high heat. Add onions and garlic and cook them until they are lightly browned. Throw tomatoes in and cook until all the vegetables are softened.
After 5-10 minutes, add vegetable stock and water. Add about 1.5 cups of the corn kernels in and cook until the corn has cooked through (you can throw them in straight from the freezer), about 10 minutes. Take an immersion blender and blend all the ingredients in the pot together until a nice, pale pink and orange hue soup-consistency is formed. Once you’ve achieved this, add the Greek yogurt in and re-blend with the immersion blender so the same consistency exists throughout the soup.
Add salt and add the remaining corn. Add the parsley and cayenne pepper and stir through. If there are other spices you would like to add here, feel free! Cook for another 15-20 minutes until the flavors marry together.
To plate: Pour soup, add a dollop of Greek yogurt (or sour cream), garnish with cilantro, & tortilla crisps. Enjoy!