Thursday, September 8, 2011

Summer Corn and Vegetable Soup

Summer officially ends September 21, but the rainy Ithaca days are rushing it out early.  To wave goodbye to my favorite season, a roasted corn vegetable soup is the perfect homage.  This soup from Elie Krieger's The Food You Crave.  It is warm and full of healthy vegetables. Plus its extremely low in calories and high in nutrition.  Enjoy!

Summer Corn and Vegetable Soup

Yield: 9 cups
Calories: 180 per 1.5 cup
Time: 20 min

  • 4 cups fresh corn kernels
  • 2 cups skim milk
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 large red bell pepper, diced
  • 1 small zucchini, diced
  • 2 cups low sodium chicken or vegetable broth
  • 2 plum tomatoes, diced
  • 1 tsp salt
  • Black pepper to taste
  • Basil to garnish

  1. Put 2 cups of the corn kernels and milk into a blender and process until smooth
  2. Sweat onion, bell pepper and zucchini in a large soup pot with 1 tbs olive oil on medium high heat for five minutes
  3. Add the remaining 2 cups of corn
  4. Add broth and bring to a boil
  5. Add the corn purée and tomatoes and reduce to medium high heat
  6. Season with salt and pepper
  7. Serve in bowls with basil on top

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