Take advantage of seasonal garden offerings with this summery soup. Frozen corn can be used, but fresh is highly recommended for maximum flavor. Drizzle a little smoky hot sauce in your bowl for an extra kick. Enjoy with a salad, grilled chicken and freshly baked corn or whole-grain bread.
This recipe requires a bit of prep work, but is super simple to cook and makes a large batch perfect for lunch leftovers or freezing.
Makes: 8 servings
- 8 cups vegetable stock
- 2 tbsp olive oil or butter
- 1 medium yellow onion, diced
- 2 tsp salt
- 6 garlic gloves, minced
- 1/2 tsp cracked pepper
- 1 tsp dried oregano
- 1/2 cup chopped basil
- 4 small red potatoes
- 3 jalapeno peppers, seeded and minced
- 2 red peppers, diced
- 4 cups corn, fresh or frozen
- 1 cup milk
- 3 ripe tomatoes, seeded and diced
- 1/4 cup chopped cilantro
- Fresh lime juice to taste
- Heat the vegetable stock and keep warm while preparing the soup. If using fresh corn, add the stripped cobs to the stock and remove before using.
- Heat olive oil in a soup pot and sauté onion with 1 tsp salt, until soft and golden.
- Add garlic, cracked pepper, oregano, and half the basil. Sauté 5 minutes.
- Stir in potatoes, jalapenos, red pepper, corn and remaining salt. Sauté briefly, then add warm stock and bring to boil.
- Reduce heat and simmer until the potatoes are tender.
- Stir in milk and return soup to a light simmer.
- Add tomatoes, remaining basil and cilantro.
- Heat through, season to taste.
Source: Rebar Modern Food Cookbook