My mother used to make this soup— a great, thick and hearty soup. A few weeks ago, my sister recreated it and had Terry and I over for dinner. Just as good as I remembered. It doesn’t make a huge batch- maybe 4 bowls, so feel free to double. Quick enough for a weeknight. The recipe comes from Moosewood low-fat cooking– so it is healthy but still flavorful. Don’t skimp on the lime garnish- it is the perfect finish. Cilantro garnish good too.
(Can we go entirely off topic for a moment and talk about Vita Coco– this coconut water fad. There must be some brooklyn brainwash b/c I literally cannot go to the co-op w. out hearing a page– “do we have any more half gallons of Vita Coco?” My sister- who doesn’t like coconut was drinking some- i asked her if she liked it- she just shrugged and kept drinking. so i thought i would give it another try– and i don’t really like it either. but some reason- it is totally addictive- it says it is more hydrating than water, more electrolytes than gatorade and more potassium than bananas. so yesterday when i was driving- and felt like shit– i was like what i could really use a VitaCoco (what has become of me?) and somehow they have it in the Plattsville(?) rest-stop and it really made me feel better. So I ask– is this some magic elixer– or is it some like brainwash cocktail? do they sneak some crack in there? who’s with me?)
And now back to the recipe…
1 cup onion, finely chopped
2 garlic cloves, minced or pressed
1 small fresh chile, seeded and minced
1/4 tsp salt
3 cups veg stock (I use chicken instead b/c i think it has more flavor)
2 tsp ground cumin
1 medium sweet potato, diced (about 2 cups)
1/2 red bell pepper, finely chopped
3 cups fresh or frozen corn kernels (no need to defrost)
salt to taste
finely chopped fresh cilantro leaves
in a covered soup pot, simmer onions, garlic, chile and salt in 1 cup of veg stock for about 10 mins, or until onions are soft. In a small bowl, make a paste w. the cumin and 1 tablespoon of stock, stir into pot and simmer for another 1 or 2 minutes. Add sweet potatoes and remaining stock and simmer for about 10 mins, until sweet potatoes soften. Add bell pepper and corn and simmer, covered for another 10 mins or until all the vegs are tender.
Puree about half the soup in a blender, food processor or using immersion blender. And return to put. The soup will be creamy and thick. Add salt to taste and gently reheat on low heat. Serve w. lime and cilantro garnish.
Great served w. Kale Caesar- as Sam did- recipe to come.