Cumin-Spiced Corn Soup with Crispy Bacon

6 minutes
Prep time

15 minutes
Cook time

478 cal.
Per serving

Ingredients for 1

1 cup

Corn (canned)

1/4

Yellow onion

1 slice

Bacon

2 tbsp

Ricotta cheese

1/4 tsp

Cumin (ground)

1.5 cups

Veggie broth

Frying pan, Blender, Stovetop, Knife

Step 1
Peel & thinly slice the onions.
Step 2
Melt a knob of butter in a saucepan over medium heat. Add the onions. Season with salt & pepper. Cook for 5-6 min, stirring often, until slightly softened.
Step 3
Add the corn, veggie broth & cumin. Mix to combine, then cover & simmer for 5-6 min.
Step 4
Meanwhile, heat a frying pan over medium-high heat. Place the bacon in the pan & cook for 3-4 min per side, or until done to your liking. Transfer to a paper towel-lined plate.
Step 5
Season the soup with salt & pepper, then purée the soup using an immersion blender, blender or food processor. If necessary, add a little water or broth and mix again.
Step 6
Serve the corn soup in a bowl. Add a spoonful of ricotta & crumble the bacon on top. Garnish with fresh cilantro or parsley, if you have any. Season to taste & enjoy!