Sunday, September 26, 2010

Corn Symphony Soup

2 packages frozen organic corn (or 6 ears of fresh corn cut from the cob)
2 cups raw almond milk (see recipe below)
1/2 cup chopped fresh cilantro
1/2 red bell pepper
1/2 jalapeno chile
1 tsp Himalayan salt
1/8 tsp freshly ground black pepper (optional)

Place corn in a strainer and run hot tap water over it until thawed if you're using frozen corn. Drain and transfer to a blender. Add the remaining ingredients to the blender, and process until smooth. (I like this soup with fresh cilantro and chopped red pepper on top--my variation)

Note: You can adjust the heat by adding more or less jalapeno chile. If you are sensitive to spicy food, omit the jalapeno chile.

From "Alive in 5" by Angela Elliott

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