Summer soup with corn or squash





For abt. 3- 4 Servings

1 Tbsp coconut oil
1 medium onion, diced
3 cloves of garlic, minced
1/3cup cilantro leaves, chopped,
stems cleaned and saved 
1 tsp ground coriander
4-5 cobs of corn chucked*
2.5 cups of broth
1-2 tbs lime juice
1 small hot green pepper, sliced (optional)
salt to taste
 *(alternatively try 4 medium summer squash or zucchini, cubed plus 1 cob sweat corn, chucked)

Heat oil in a soup pot, cook the onion, stirring for about 5 minutes. Then add the garlic and cilantro stems and spice and cook until fragrant, 2 more minutes.
Add broth and corn (or alternatively squash).
Bring to boil, then reduce heat and simmer covered for abt. 15 minutes or until corn (or squash) is tender. Let cool slightly.
Season to taste. Puree the soup in batches, either for a completely smooth soup or leave some vegetables for texture. (Leaving some vegetables will make it feel more ‘real’). Add the lime juice. Stir in some cilantro leaves to taste, garnish with the hot pepper for extra heat and serve. ©

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