I’ve been wanting to make cold chia seed soup with chia seeds that have soaked overnight in my homemade veggie broth.
Tonight, I made a delicious, cooling soup with corn, avocado, red pepper, cucumber and cilantro. Even though September is here, the weather was sultry hot and humid today, so this soup made a perfect end-of-summer evening meal. I served it with cubed tofu, pan fried, finished with soy sauce.
I’ll definitely be making this soup again, and I plan to experiment with many more cold chia seed soups. The chia seeds work very well in chilly soup. They thicken the soup while keeping the texture nice, cool and light.
Here’s the recipe:
Cold Coconut Corn Chia Soup Recipe
- 3 cups oil-free vegetable broth*
- 3 T chia seeds
The broth and chia seeds will be mixed to create a chia broth gel that must be made the night before you want to make the soup (see below.)
You also need:
- 1/2 cup coconut milk
- 1 avocado, diced
- 1/2 cucumber, diced
- Two ears yellow sweet corn, kernels sliced off
- One red pepper, thinly sliced, with slices cut in half
- Juice of one lime
- 5 T chopped cilantro
- A squirt of sriracha sauce
- Sea salt to taste
*It’s important to use oil-free broth for a cold soup so the oil doesn’t congeal. I made my own broth by filling a large pot with water and adding 3 carrots, 5 celery stalks, two onions, a few peppercorns, a shake of thyme and some sea salt. Bring to a boil, then turn down and simmer with the lid on for 45 minutes. Cool for an hour before adding chia seeds.
To make the chia broth gel:
Put 3 c warm broth in a Ball jar with a lid. Add 3 to 4 T chia seeds. Shake very well. Keep shaking every few minutes until the seeds begin to turn into a gel. Put the jar in the fridge overnight, shaking it again whenever you get a chance.
To make the soup:
The next day, after the broth is cold and the chia seeds have become gelatinous, put the chia broth gel into a large bowl. Whisk in the coconut milk and lime juice and salt to taste. Add sriracha sauce to taste.
Gently stir in the cucumber, red pepper, corn and avocado. Top with cilantro.