Hey Simple Eaters!
We’re now in the middle of winter, a time when we look for some comfort foods to keep us going until spring rolls around. I was craving something starchy and creamy to go along with the dinner I was preparing. I looked in the freezer to see if there was anything I could use up or anything that would be quick and easy, as I had just gotten home from the gym and was trying to avoid being hangry. (You all know what I mean.) The corn caught my eye even though it’s not something I usually keep on hand. The best part is that I was able to whip up the soup in about 20 minutes.
Corn is best consumed non-genetically modified (GMO), organic, and in its least processed state. Fresh is always best, but frozen, whole kernels are the next best thing. Corn contains antioxidants, fiber, vitamin C, pantothenic acid (vitamin B5), phosphorus, niacin, manganese, and vitamin B6. I used coconut milk instead of dairy cream to make this a little easier for digestion for most people and it makes the soup delectably creamy.
Coconut milk contains a significant amount of minerals, such as iron, calcium, potassium, magnesium, and zinc. This is not necessarily a light soup, so a little bit goes a long way as a side dish. It could be a great starter for a dinner party. I served it with a large lemon-kale salad and roasted chicken wings and topped it with some black sea salt and a drizzle of olive oil. Happy eating!
- 2 T coconut oil (I used unrefined)
- 1 large sweet onion, chopped
- ½ t sea salt
- 4 c vegetable broth (I used Imagine No Chicken Vegetarian Broth)
- 1-16oz bag frozen corn (or 16oz fresh corn)
- 1 can unsweetened coconut milk (not lite)
- For serving: Lemon wedge (optional)
- 1. Heat a large pot over medium heat. Add coconut oil and onion. Sauté for about 5 minutes or until onion is translucent.
- Add the sea salt, vegetable broth, and corn and bring to a simmer.
- Turn off heat, and add coconut milk.
- Transfer to a blender and blend on high until smooth.
- Serve with a lemon wedge if desired.