Most popcorn soups are made with lots of butter and heavy cream, but this vegan version uses organic corn and white beans to get that rich, creamy texture.
Cannellini beans are in both protein and fiber. They aid in elimination, help balance blood sugar, may help lower cholesterol, and are a source of iron, which may boost energy levels.
Onions are an excellent source of quercetin, a phytonutrient noted for its antibacterial, antiviral, and anticancer properties.
Black Truffle Popcorn Soup
1 tbs. coconut oil
½ cup yellow onion, diced
1 cup frozen organic corn kernels
¼ cup organic popcorn (unsalted or lightly salted) + extra for garnish
1 cup cannellini beans
4 cups vegetable stock
½ teaspoon black truffle salt (can use regular or omit)
- Heat oil in a large stockpot, using medium low flame.
- Add the onion to the pot, sweating them, being careful not to brown them. This should take 3-5 minutes.
- Add corn, popcorn, and stock. Simmer over medium heat for 30 minutes.
- Carefully transfer to a blender, add beans and salt, and blend until smooth. If you used a salted popcorn, you may not need salt at all. The black truffle salt is more for the truffle taste, not the salt taste.
Get the printable recipe here.
Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.
She has been featured in Vogue, The New York Times, NBC, Well + Good, and more. Her first book, The Real Food Grocery Guide, will teach you how to eat healthy without going broke.