• 4 cups fresh corn kernels (approximately 4 large ears)
  • 2 cups almond milk (see note)
  • 1 avocado, cut in chunks
  • 1 teaspoon ground cumin
  • 2 teaspoons finely minced onion
  • ½ teaspoon sea salt
  • Corn kernels
  • Sunflower sprouts


When corn is in season, make up a large bowl of this delicious soup and watch it disappear! This recipe only takes a few minutes to prepare if you have the almond milk on hand. If you are not accustomed to eating raw food or if you have a delicate digestive system, take just a small serving—the soup contains a great deal of roughage.

In a blender, combine the corn, almond milk, avocado, cumin, minced onion and salt. Blend well. Pour the soup into serving bowls and garnish with a handful of corn kernels and some sunflower sprouts. Serves 4.

Note: Blend 2 cups soaked almonds with 4 cups of water. Strain.


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