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1
Cook the corn in plenty of rapidly simmering water until the kernels are just tender.
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2
Remove the corn with tongs and reserve the cooking water.
-
3
When the corn is cool enough to handle, scrape the kernels off the cobs with a sharp knife.
-
4
Set the kernels aside.
-
5
Heat the oil in a soup pot.
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6
Add the onions and garlic and saute over medium-low heat until both are golden.
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7
Add the potatoes and 4 cups of the cooking liquid from the corn, and bring to a rapid simmer, then lower the heat.
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8
Cover and simmer gently for 10 minutes.
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9
Add half of the watercress.
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10
Simmer until the potatoes are tender, about 10 to 15 minutes longer, then remove from the heat.
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11
Set aside a cup of the corn kernels and puree the remainder in a food processor or blender until fairly smooth.
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12
Transfer the puree to a bowl.
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13
With a slotted spoon, transfer the solid ingredients from the soup to the food processor or blender and puree until smooth.
-
14
Return the puree to the soup pot, along with the corn puree, the reserved corn kernels, and the reserved watercress.
-
15
Return to low heat and stir in enough rice milk to give the soup a slightly thick consistency.
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16
Season with salt and pepper, then cover and simmer over low heat for another 10 to 15 minutes.
-
17
Let the soup cool to room temperature, then refrigerate until chilled.
-
18
Top each serving with a sprinkling of oregano leaves.
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19
Per serving:
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20
Calories: 186
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21
Total fat: 5g
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22
Protein: 5g
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23
Fiber: 4g
-
24
Carbohydrate: 35g
-
25
Cholesterol: 0mg
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26
Sodium: 31mg
