Sweet corn soup with peaches

6 ears sweet corn, husked

4 cups low-sodium vegetable broth

1 tablespoon white miso paste

1 onion, diced, soaked in cold water for 10 minutes and drain

2 cloves garlic, finely chopped

pinch cayenne pepper

3 large ripe peaches

1¼ cups unsweetened plain almond milk

12 fresh basil leaves, sliced

With a sharp, heavy knife, cut kernels from corn cobs and place cobs and kernels in a soup pot. Add broth, 2 cups 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. Purée half of soup in a blender and return to the 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