Why is it important to soak the cashews for this soup?

Soaking cashews, as directed in Step 1, helps them soften significantly, allowing them to blend into an exceptionally smooth and creamy base for the potage.

What is the ideal temperature for serving this raw corn potage?

According to Step 7, the potage should be heated to about 110 degreesF. This temperature warms the soup without cooking it, preserving its raw qualities.

Can I use frozen corn instead of fresh corn for this recipe?

Yes, the recipe explicitly states that you can use either 4 1/2 cups of fresh or frozen corn, making it versatile regardless of the season.

What role do nutritional yeast and onion powder play in this recipe?

Nutritional yeast and onion powder, added in Step 3, contribute a savory, umami depth and a subtle cheesy note that enhances the overall flavor profile of the corn potage.

How should I store any leftover Raw Japanese Corn Potage Soup?

Store any leftover potage in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the lowest flame, stirring constantly, if you prefer it warm.

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Raw Japanese Corn Potage Soup
[Vegan, Raw, Gluten-Free]

MS By: Mariko Sakata

Author Bio

Mariko Sakata is a raw food chef and educator. She has a passion for creating... Read More

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A bowl of creamy, pale yellow Raw Japanese Corn Potage Soup garnished with fresh corn kernels and a sprig of green parsley.

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Raw Japanese Corn Potage Soup [Vegan, Raw, Gluten-Free]

606

140

Dairy Free

Corn potage is a Japanese style corn soup and one of the many dishes that the Japanese adopted from the west and made their own. Potage is a French word that means thick soup or stew. The result is a thick corn delight that is so refreshing and delicious!

Ingredients You Need for Raw Japanese Corn Potage Soup [Vegan, Raw, Gluten-Free]

4 1/2 cups fresh or frozen corn
1 cup cashews
1/4 teaspoon nutritional yeast
1/4 teaspoon onion powder
1/2 teaspoon salt
Ground pepper
1 tablespoon olive oil
2 cups water
Parsley to top (optional)

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How to Prepare Raw Japanese Corn Potage Soup [Vegan, Raw, Gluten-Free]

Soak the cashews in water for 2-4 hours before making the soup. Drain and rinse well.
Set aside 1/2 cup of corn for later.
Add all ingredients to the blender except for the extra corn and optional parsley. Blend until smooth.
Transfer the corn potage to a sauce pan or small pot. Leave some corn for garnish at the end in the amount you set aside and then add the rest to the soup.
Heat it on the lowest flame and stir constantly.
Check the temperature with a cooking thermometer often.
Once the potage rises to about 110°F, remove from the heat.
Serve in bowls with garnish.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.