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

 corn | Health Topics |

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. 

  Corn kernels
·        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.

With love,
Nancy Heinrich, MPH
Founder and Wellness Architect
Growing Healthy Kids, Inc.