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Creamy Coconut Corn Soup

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

Serves four

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.


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