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Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Corn and Chipotle Soup with Avocado–Radish Salsa

What a great soup. The salsa transforms this soup into a meal. There is enough heat in the two chipotle chiles to satisfy but I think three next time is worth a try.

Corn and Chipotle Soup


Corn and Chipotle Soup with Avocado-Radish Salsa
adapted from The Vegetarian Times – October 2012


2 tbsp olive oil
1 lrg red onion, sliced
2 tbsp water
3 cloves garlic, thinly sliced
1/2 tsp ground coriander
2 12oz cans of corn – peaches and cream, divided
2 cups vegetable stock, preferably organic
2 lrg chipotle chiles in adobo sauce, chopped
1/4 cup almond milk
3 lrg radishes, diced
1/2 avocado, peeled and diced
1/2 red bell pepper, diced
2 tbsp lime juice
1/2 cup fresh cilantro, chopped


1. Heat the oil in a pot over medium – high heat. When the oil is hot add the onion and after a minute or two add the water.
2. When the onion is soft add the garlic and coriander and cook for 1-2 minutes.
3. Reserve 1/2 cup of corn and add the rest to the pot along with the stock and chiles. Bring to a boil and simmer, covered for 8-10 minutes.
4. Stir in the almond milk and purée with an immersion blender or carefully blend in a blender (caution – hot liquid may erupt from the blender).
5. Season with sea salt and freshly ground black pepper.
6. Combine the radish, avocado, pepper and lime juice in a bowl.
7. Serve the soup and add the salsa on top, along with a sprinkling of some of the reserved corn and cilantro.

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