If you have 30 minutes, you can make this simple, nutrient-rich soup that’s perfect for late summer. I modified the recipe from Once Upon a Chef.
According to Ayurveda, your body is designed to better digest the foods that are in season. You have different digestive microbes in the summer than in the winter. Now is the time you can easily digest corn.
While corn may not have as many nutrients as the nutrition superstar kale, it contains certain B vitamins and vitamin C, as well as magnesium and potassium. Yellow corn is also a good source of two antioxidants, zeaxanthin and lutein, which are good for eye health.
Corn is a sweet vegetable, with a good amount of carbs. But don’t worry, it’s just what you need for the high energy demands of summer. Since it’s also high in fiber, it won’t spike your blood sugar.
Also, I make the soup with grass-fed butter. The fat keeps your blood sugar stable. If you don’t eat butter, substitute ghee or a full flavored extra virgin olive oil. I love the taste of butter and after years of being told it was bad for us, I’m thrilled that the latest research shows it’s a perfectly healthy food.
The soup is easy to make since there are only 6 ingredients. Start by cutting the corn off the cob. It’s best to work over a bowl so the kernels don’t get all over the counter. Stand the corn cob in the bowl and cut off the kernels. Leave one ear of corn whole.
Break the cobs in half and save. The great flavor comes from cooking the soup with the cobs.
Heat the grass-fed butter or other fat in a soup pot. Add shallots and saute for 8-10 minutes. Add stock, corn kernels, cobbs, the whole ear of corn, salt and pepper. That’s it.
Substitute your favorite herbs or top with vegan pesto or chopped tomatoes.
The soup can also be served cold.
It is a delicious, lovely summer soup that’s silky, seductive, and creamy. Enjoy it now!
“Sigh… there goes another summer, Snoopy!” – Charlie Brown
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This Late Summer Corn Soup is a delicious, lovely soup that’s silky, seductive, and creamy. It’s sweet and oh so satisfying but healthy & gluten-free with a vegan option.
- 5 ears fresh yellow corn
- 3 tablespoons grass-fed butter, ghee or extra virgin olive oil
- 1 cup chopped shallots
- 4 cups chicken or vegetable broth
- 1/2 teaspoon Celtic sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh basil
- 1 teaspoon finely chopped fresh thyme
- Peel the corn.
- Set one ear of corn aside.
- One at a time, stand each of the remaining 4 corn cobs up in a large bowl and use a knife to cut the kernels off.
- Break the cobs in half. Set aside.
- Melt the butter or oil in a large pot over medium-low heat. Add the shallots and cook, stirring often, until soft and translucent, 8-10 minutes.
- Add the stock, corn kernels, broken cobs, whole ear of corn, salt and pepper to the pot. Bring to a boil. Reduce the heat to medium-low and cook uncovered for 10 minutes.
- Remove the whole ear of corn and set aside to cool. Cook the soup for 10 minutes more.
- Remove the broken cobs from the pot and discard.
- Blend the soup until smooth. The soup should have a creamy consistency. If it’s too thick, thin it with a little water or stock; if it’s too thin, cook over medium heat until thickened.
- Use a knife to cut the cooked kernels off of the cooled whole cob and separate.
- Add the herbs. Taste and adjust salt and pepper.
- Ladle the soup into bowls, top each bowl with a handful of kernels and garnish with tiny sprigs of fresh basil or thyme, if desired.
- Category: Healthy, Paleo, Gluten Free, Vegan Option