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August 08, 2020 1 min read


4 cups of sweet corn kernels, best is cut fresh off the cob from a local farm

2 quarts water or broth

4 medium carrots, chopped small

4 golden potatoes, chopped large

2 ripe heirloom tomatoes, chopped

2 celery stalks, diced

3 Tbsp Mama Emma’s Mix

1 Tbsp avocado oil

3 bay leaves

1 tsp cumin

1 tsp oregano

1 Tbsp salt

1 bunch of fresh cilantro, stalks separated from leaves

1 Tbsp chickpea miso paste

1/2 cup of blanched almonds

1 cup of water

1 lime, juiced 


  1. In a large soup pot saute corn, carrots, and celery with oil and Mama Emma’s mix for several minutes until veggies soften.
  2. Add potatoes, bay leaves, cumin, oregano, salt, 2 quarts of broth or water. Bring to boil, then turn down to simmer for 15 minutes
  3. Blend almonds, miso, water, lime, and cilantro stalks in a high-speed blender until smooth.
  4. Remove bay leaves from the pot, stir in the tomatoes, and the almond-miso mixture.
  5. Then serve with cilantro leaves garnish and tortilla chips

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