Summer is far, far away, but I didn’t even think twice about making this soup once I read the ingredient list. Not only is it chock full of many of my favorite ingredients, it’s vibrant, healthy, and filling. Served with a slice of crusty bread, it made an easy and warm winter weeknight meal that has me looking forward to summer’s best farm stand ingredients.
Summer Corn and Vegetable Soup
adapted from Ellie Krieger, The Food You Crave
4 c. fresh corn kernels or 1 (16-oz.) package frozen, thawed
2 c. lowfat or nonfat milk
1 TBSP olive oil
2 cloves garlic, minced
1 large onion, diced (about 2 c.)
1 medium red bell pepper, seeded and diced (about 1 c.)
1 medium zucchini, (about 1/2 lb.) diced
2 c. low-sodium chicken or vegetable broth
1 (15.5 oz.) can yellow or white hominy, drained
2 plum tomatoes, seeded and diced
3/4 tsp. salt, plus more to taste
freshly-ground black pepper, to taste
1/2 c. fresh basil leaves, cut into ribbons
1. Heat the oil in a large soup pot over a medium-high heat. Add the garlic, onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes.
2. Add the hominy and the broth and bring to a boil.
3. Meanwhile, put the thawed corn and milk into a blender or food processor, until smooth.
4. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.
one year ago: fresh honey lemonade
two years ago: Martha Stewart’s soft and chewy chocolate chip cookies