Corn, Cauliflower, Coriander and Roasted Capsicum Soup
“What on earth is wrong with corn?”
Was the opening line of an email I got from a reader recently
She went on to say how frustrated she was that all that was left for her to eat was steamed chicken, broccoli and sweet potato
Or so her personal trainer had told her
And he had also told her to avoid fruit as its ‘full of sugar’
But to buy these protein balls which had a list of ingredients ‘as long as her arm’ (and I’m assuming her arm is of normal length!)
Which is telling of his nutrition knowledge right there hey!
By the way, I’m not disparaging of all PTs knowledge, as I work with some wonderfully knowledgeable PTs
So I replied with ‘nothing!’ As there is nothing wrong with corn
I then went on to explain the merits of corn – how healthy it is
How it would actually be beneficial for her to eat it (you’ll have to click on the link above to my article to find out exactly why, but basically its got to do with promoting good gut health and energy levels)
How we don’t have GM corn in Australia (which is something else this guy told her)
And decided to follow up all this talk about corn with a most deelicious and super-quick corn soup recipe
So that you can benefit from eating corn too
Enjoy…..
- 1 brown onion, diced
- 1 tablespoon extra virgin olive oil
- ½ medium cauliflower (500 grams), roughly chopped
- 3 cups frozen corn kernels
- 1 litre (4 cups) vegetable stock
- ½ cup roasted capsicum (120 grams)
- ½ bunch coriander, washed well, leaves and stalks separated
- Start by sauteing the onion and oil in a large pot for 5 minutes until soft
- Add cauliflower, corn and vegetable stock and bring to the boil
- Cook for about 10 minutes, until cauliflower is soft
- Remove from heat, add roasted capsicum and roughly chopped coriander stalks and puree in a food processor or with a stick blender very carefully
- Taste and adjust by adding salt and pepper as necessary
- Serve topped with extra coriander leaves
BTW, I used Australian grown frozen corn for this recipe
And even though its not as good as doing it yourself, roasted capsicum from a jar is easy and convenient and you can get in the supermarket or at any deli
And for those of you worried that there is no protein in this soup
Which there actually is as most veggies are around 2-3% protein
But admittedly that is not a lot – so my protein-boosting tip is to serve this delicious soup with…
My seedy crackers which are full of seedy-protein goodness
Or my carrot and quinoa seed loaf, which is what I did – topped with avocado – Yum!