Golden Cream of Sweetcorn Soup Recipe

It is late Summer here in Northland and the sweetcorn season is coming to an end, but fear not this delicious Golden Cream of Sweetcorn Soup recipe will give you the

taste of summer in a bowl over the cooler months.

Our chickens usually get the sweetcorn cobs but as there is a lot of flavour still

left on them so I decided to utilise them in the stock for the soup

which you make as part of the recipe.

Along with the fresh flavour of lemongrass, and the immune supporting, antioxidants and anti-inflammatory properties of turmeric and ginger its the perfect soup for the change of seasons or to have at the ready for cold season when you need a lift. I added some kelp gathered from the beach, dried and stored, to the stock in this batch for its high minerals, health benefits and it also gives soups a nice viscosity.

The soup is thickened with potato (or kumara) which gives it a lovely texture and mouth feel and is great to make when you get sweetcorn that is a little past its best for eating straight from the cob as it does at the end of the season it also freezes really well.

I like to break the sweetcorn in half so you have a flat edge on the

board so it doesn't wobble around when your are trying to remove the kernel's.

This recipe can be made with dairy or coconut cream and is equally

delicious with either option.

CREAM OF SWEETCORN SOUP RECIPE

~Recipe from The Veggie Tree Spring and Summer Cookbook~

Vegan | Gluten-free

Serves 4–6

Gather your ingredients:

4 corn cobs

Break each corn cob in half and slice off the kernels with a sharp knife. Gather up the kernels and set aside. In a large pan combine the cobs and:

1 onion, peeled and roughly chopped

1 carrot, roughly chopped

1 yellow or orange capsicum, deseeded and roughly chopped

2 cloves garlic, sliced

2 lemongrass sticks, bruised

1 thumb-sized piece fresh turmeric, roughly chopped or 1 T ground turmeric

1 thumb-sized piece fresh ginger, roughly chopped

2 bay leaves

2 L water

Cover and bring to the boil. Remove the lid, then turn down to a slow simmer for half an hour. Then add:

2 potatoes, scrubbed and roughly chopped

Leave to simmer for another half an hour. Remove the corn cobs, lemongrass and bay leaves, then add:

sweetcorn kernels

1 tsp salt

Simmer this mixture for six minutes. Remove from the heat and whizz with your stick blender. Allow to cool a little if you are blending with a bench top blender.

Place a sieve over a clean pan or large jug and push the cooked mixture through, using a ladle or similar. Tip out the roughage and repeat until finished. Put the soup on the heat again and add:

200ml cream or coconut cream

Stir well and almost bring to the boil. Check seasoning. Ladle into bowls and finish with:

a few cracks of black pepper