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!

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






Cooking Time




  • 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)


  1. Soak the cashews in water for 2-4 hours before making the soup. Drain and rinse well.
  2. Set aside 1/2 cup of corn for later.
  3. Add all ingredients to the blender except for the extra corn and optional parsley. Blend until smooth.
  4. 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.
  5. Heat it on the lowest flame and stir constantly.
  6. Check the temperature with a cooking thermometer often.
  7. Once the potage rises to about 110°F, remove from the heat.
  8. Serve in bowls with garnish.

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Nutritional Information

Per Serving: Calories: 606 | Carbs: 62 g | Fat: 33 g | Protein: 19 g | Sodium: 18 mg | Sugar: 20 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.