If you would
prefer a printed softbound version of When Vegans (Almost) Rule the World,
you can pick one up for just $11.99 at Amazon. Kindle eBook coming soon!
either softbound or Kindle/Nook/etc. eBook at Amazon
Creamy Coconut Corn Soup
I love soup.
Isn’t that the most boring thing to say? I apologize but I do think
that soup has gotten sort of shoddy treatment despite its very
wonderful properties. Soup is the comfy flannel shirt of the food
world, and in some ways, it is the most reassuring to our spirits. I
remember my grandfather coming home after work and eating my
grandmother’s sweet and sour cabbage or mushroom barley soup and
humming to himself contentedly while he ate. He did this every time.
This is what a good soup will do for us.
In the Chicago area climate, especially when the cool breezes of September
start blowing in, I am an even more passionate fan of all things soup.
Whether it’s a chowder or a bisque, creamy and smooth or chock full of
vegetables and beans, I love all things soup. This one, a late
summer-early Autumn creation, can be enjoyed year-round because of its
use of frozen corn. (Free free to use fresh, though.) This is a little
zesty, a little Caribbean with the flavorings, and full of
tummy-warming goodness. Very easy to make, too. The peppers complement
the sweet, smooth corn, the lemon - always a friend to corn -
boosts the flavor and, finally, the sprinkling of toasted pine nuts
adds a buttery richness. Coconut milk makes the whole thing taste like
a warm hug.
Enjoy this on a cool evening and you won’t regret the passing of
summer. You will look forward to the cool season ahead because of all
those more opportunities to enjoy our humble friend, soup. Feel free to
purée part of it for a creamier texture
1 T. coconut oil or olive oil or vegetable stock for sautéeing
1 small yellow onion, diced
3 cloves garlic, minced
1/2 red bell pepper, seeded and diced
1/2 poblano pepper, seeded and diced
1 T. tamari or soy sauce
2 t. ground cumin
1/4 t. chili pepper flakes
16 oz. bag frozen organic corn, defrosted
2 cups low sodium vegetable stock
13.5 oz. light coconut milk
Juice of 1/2 lemon
4 T. pine nuts, toasted lightly
Salt and pepper to taste
Heat the oil or
small amount of vegetable stock in a large pot over medium high heat
for a minute or so. Add the diced onions, and sauté for a few minutes.
Add the garlic, peppers and tamari and sauté together, stirring often,
for five minutes. Add more stock as you go if things get too dry. Add
the cumin and chili flakes; sauté another minute.
Stir in the corn, mix it all together for a minute or two, and then add
the stock and the coconut milk. Cook over a medium flame until it
starts to bubble, and then turn down to a simmer. Let it simmer with a
lid ajar for 20 minutes.
When ready to serve, turn off the heat and stir in the lemon juice.
Salt and pepper to taste. Pour into bowls, sprinkle with 1 T. of pine
nuts on top of each bowl. Italian parsley would be pretty, too! Serve
with a lemon wedge on the side and fresh pepper.
2013, 2014, Vegan Street