6 ears sweet corn, husked
4 cups low-sodium vegetable broth
2 cups water
1 tablespoon white miso paste
1 onion, diced
2 cloves garlic, finely chopped
3 large ripe peaches
1 1/4 cup unsweetened almond milk
12 basil leaves, sliced
With a sharp, heavy knife, cut kernels from corn cobs and place cobs and kernels in a soup pot. Add broth, water, miso, onion, garlic and cayenne. Peel, pit and finely chop 2 of the peaches and add to the pot. Bring to a boil over high heat, lower heat and simmer, uncovered, stirring occasionally, until corn and peaches are very tender, about 30 minutes.
Use tongs to remove and discard corn cobs; cool soup to room temperature. Puree half of soup in a blender and return to pot. Stir in almond milk. To serve soup hot, reheat gently over medium heat, stirring frequently; do not allow to boil. To serve cold, refrigerate until chilled.
Halve, pit and dice remaining peach; ladle soup into bowls and garnish with peach and basil.
Per Serving:120 calories (10 from fat), 1.5g total fat, 0g saturated fat, 0mg cholesterol, 190mg sodium, 24g carbohydrate (4g dietary fiber, 10g sugar), 5g protein