Roasted Corn Soup
Sweet corn is usually considered a summer treat, but you can usually still find it at your local grocery stores at this time and it helps create amazing fall foods, like soups and chowders.
“Roasting the corn over a gas flame or grill gives it a toasty flavor that, when paired with the chilies, gices this soup a nice Southwestern flavor. Even with the kernels removed, corncobs are loaded with sweet corn flavor, so I simmer one of them with the broth for a richer result.”
Roasted Corn Soup
Servings: 4 to 5 servings
- 4 to 5 ears fresh corn, husks and silks removed
- 1 Tbsp. Miraval Oil Blend
- 2 cloves garlic, minced
- ½ c. chopped carrot
- ½ c. chopped red or yellow onion
- ½ c chopped celery
- ½ tsp. ground cumin
- 2 yellow bell peppers, roasted, peeled, and seeded
- 1 Anaheim chili, cored, seeded, and chopped
- 4 c. chicken or vegetable stock
- 1 c. rice milk
- Kosher salt to taste
- Freshly ground black pepper to taste
- Hold the ears of corn over an open flame in the kitchen or on a grill outside until the kernels have a golden brown look to them. (Use the remaining stalk end as a handle, or insert a large fork into the cob.) Once cooled, cut off the kernels and set them aside; you should have about 4 cups. Reserve one of the corncobs.
- In a large sauté pan, heat the oil over medium heat and sauté the garlic, carrot, onion, and celery until soft and fragrant and starting to caramelize just a bit, about 5 minutes. Add the corn kernels, cumin, and bell peppers and sauté for another 3 minutes. Add the Anaheim chili, chicken stock or vegetable stock, and the rice milk.
- Add the reserved corncob to the soup, lower the heat, and simmer for about 30 minutes, until the vegetables are very soft. Carefully ladle the soup into a blender and puree until smooth. (You may need to do this in batches.) Strain through a fine mesh strainer and season with salt and pepper. Reheat just before serving, if needed.
Calories: 230; Total fat: 7 g; Carbs: 36 g; Dietary fiber: 4 g; Protein: 8 g