Wednesday, July 15, 2020
WELLNESS WEDNESDAYS: A "Souper" Summer Recipe
"Live in the sunshine, swim in the sea, drink in the wild air."
--Ralph Waldo Emerson
The beauty of summertime is that we have so many wonderful choices: should I sleep in late today, go for a swim, read a book, or eat chilled watermelon? In the Midwest, July is corn season. Fresh corn is showing up at the New Albany Farmers Market. My heart is happy! Should I make corn on the cob, corn & black bean salad, Mexican street corn, or cornbread?
Here is one of my favorite recipes for corn soup. This 6 ingredient recipe is great to make with your kids.
GROWING HEALTHY KIDS: Our Recipe Collection
CLEAN husks and silks from:
· 5 ears of fresh corn
REMOVE kernels from the cobs using a sharp knife and set aside.
MELT in a medium saucepan over medium heat:
· 2 Tablespoons vegan butter
· 1 medium onion, diced
· 1 clove garlic, minced
SAUTE until onion is softened, about 20 minutes.
· 1 Tablespoon white wine vinegar
· 4-1/2 cups vegetable stock
REDUCE heat and simmer until corn is tender, about 10 minutes.
USE a slotted spoon to remove 1 cup of the corn-onion mixture and set aside. Transfer remaining soup in small batches to blender and puree until completely smooth, about 3 minutes per batch. Return to saucepan and stir in reserved corn-onion mixture.
REHEAT until steaming.
SEASON to taste with salt and pepper.
SERVE topped with smoked paprika.
Nancy Heinrich, MPH
Founder and Wellness Architect
Growing Healthy Kids, Inc.