Pic by Franzi.
The last days offered typical fall weather: storm and rain, but also some sunny hours. What could be better than arriving home at such days and enjoying a thick, tasty and warm soup? For me, this golden corn soup is pure comfort food love.
Ingredients: Serves 4.
4 corn cobs (shucked), 2 potatoes (peeled), 3 TblSps coconut oil, 1 white onion (diced), 1 garlic clove (minced), 3 carrots (peeled and chopped), 3 stalks celery (chopped), 1 red bell pepper (cored and chopped), 1 1/2 TSps salt, 2 TSps Cajun seasoning, 1/2 TSp paprika, 1/4 TSp ground cumin, 160 ml coconut milk, 480 ml vegetable stock.
Place corn cobs into a large pot and fill the bottom with water. Place a steamer basket in the pot. Add the corn and cover the pot with a lid. Bring the water to a boil, then simmer it for 8 to 10 minutes.
Use a pair of tongs to take the corn out of the pot, and transfer it to a cutting board.
Chop one of the potatoes in half and carefully place into the same pot of boiling water you used to cook the corn. Allow potato to cook until soft, about 10 to 15 minutes.
While the potato is cooking, roast the rest of the vegetables: Heat the coconut oil in a large pot, than add the other diced potato, the onion, garlic, carrots, celery, bell pepper, sea salt, Cajun seasoning, paprika and cumin. Roast for app. 10 minutes.
Use a knife to remove the corn kernels from the corn cobs. Blend half of the kernels, along with the cooked potato, the coconut milk and the vegetable stock until completely smooth.
Add the remaining corn kernels to the pot with the roasted vegetables, and pour the blended corn/potato mixture into the pot. Bring to a gentle boil and cook until potato has softened, about 10 to 20 minutes.
Remove from heat and season to taste.
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