It's definitely soup weather so I thought I'd try a new recipe! I had some lovely organic potatoes to use up and I've been meaning to make a sweetcorn type soup for a while so I came up with this one!
As always I try to add extra ingredients with health benefits, in this case red onion, turmeric and coconut.
Red onion provides the gut with fibre and helps us fight infection, which at this time of year, can be rife and who has time to be ill? Certainly not me, which is why I support my immune system with the best quality food and look after my gut bacteria with lots of plant based fibre.
So back to the soup, I used frozen sweetcorn, which I buy from Lidl, its deliciously sweet and grown in France so it's not GM, which a lot of the corn grown in the US is, so we want to avoid that for sure!
I actually prefer using frozen sweetcorn, it's less wasteful and you just cook what you need.
Wee Gracie, my chicken loves sweetcorn, she has some every morning in her porridge and is very partial to a whole fresh corn on the cob, which she can demolish in no time!
Nutritionally sweetcorn like all veggies, has benefits for health. It's a good source of fibre and complex carbs and contains a fair amount of insoluble fibre which is great news for our gut bacteria! It also contains antioxidants, some B vitamins, Vitamin C, magnesium and potassium so plenty of reasons to eat and enjoy it!
It's also naturally sweet so most kids will eat it! Interestingly a whole corn on the cob contains less than a quarter of the sugar in an apple!
This soup has a lovely flavour with a wee bit of heat from the chilli flakes. Sweet paprika has a lovely warming flavour and the coconut adds a creamy sweetness which works rather well.
The turmeric which I try to add to as many dishes as I can has a mild earthy flavour so I generally only use a half or a teaspoon. Adding black pepper and oil enhances the absorption of curcumin, the active ingredient in turmeric so its always worth adding both.
Turmeric really deserves the title, superfood, or superspice! It beats drugs hands down for just about everything, from pain relief to reducing inflammation to killing cancer cells.
It's so easy to start adding some of these immune boosting, disease fighting foods and spices to our diet to build a great immunity and strong vibrant health.
I added turmeric to my porridge this morning with a pinch of black pepper and a spoonful of coconut oil! It was a lovely yellow colour and I added sliced banana, goji berries, coconut flakes, bee pollen and coconut kefir for a breakfast fit for a king!!
So I've had a double dose of turmeric today since I just had a bowl of this lovely soup!
I had to try it before I share the recipe but it was really delicious. I think I would make it a bit thicker next time by adding more potato or less stock. I blended half the soup which made it nice and creamy and there were still some texture from the unblended veggies!
So all in all a good recipe and a great use of my organic potatoes!
Here is my recipe!
· 2 or 3 medium potatoes, scrubbed and diced (around 500g)
· 2 cups of fresh or frozen sweetcorn (300g)
· 50g of creamed coconut, roughly chopped
· 1 tablespoon coconut oil or rapeseed oil
· Small red or green pepper, chopped
· 1 medium red onion, diced small
· 2 teaspoons paprika
· ½ teaspoon turmeric
· ½ teaspoon chilli flakes
· Freshly ground black pepper
· 1litre vegetable stock
1. Heat the oil and add the red onion and pepper. Cook on a moderate heat for 5 minutes.
2. Add the turmeric, paprika and black pepper.
3. Add the diced potato, vegetable stock and coconut cream, then simmer for 10 to 15 minutes.
4. Add the sweetcorn and cook for a further 5 minutes.
5. Blend half with a hand blender to keep a bit of texture or just blend it all for a creamier smoother texture.
The creamed coconut comes in a block, most supermarkets stock it. If you are using coconut milk then you will need a bit less stock, around 500ml should do!
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A healthy lifestyle blog with green living tips, plant-based recipes and natural health magic.