Ingredients:
The Mirpoix (google it)
1 Onion small dice
3 Celery stalks, small dice
2 Carrots, small dice
5 Cloves Garlic, peel and smash
2 Tbs. Olive Oil
| |
Ingredients:
The Garnish:
1 Red Pepper, small dice
1 Yellow Pepper, small dice
1 Green Pepper, small dice
1 Sweet Potato, peel and small dice
8 Ounces Corn Kernels
4 Cups Water
| |
Ingredients:
The Spices:
1 Tbs. Cumin, ground
1 tsp. Coriander, ground
1/2 tsp. Thyme, dry
1/8 tsp. Black Pepper, ground
1/2 tsp. Salt
1/8 tsp. Crushed Red Pepper
| |
Ingredients:
The Rest:
8 Cups Vegetable Stock
1 Potato, russet, peel and small dice
1.5 Pounds Sweet Corn, frozen or fresh
1 Cup Plain Soy Milk, unsweetened
2 Tbs. Lime Juice
| |
Directions:
Place all mirpoix ingredients into a hot pan.
Cook and stir for about eight minutes.
Vegetables should just begin to turn brown.
While vegetables are cooking start the garnish.
| |
Directions:
Place all garnish ingredients into a pan.
Bring to a boil and turn down to a simmer.
Simmer ingredients for about fifteen minutes.
Cook until sweet potatos are soft.
Strain garnish ingredients: Save the liquid.
| |
Directions:
Add corn, potato and spice to the mirpoix pan.
Mix well: Add the vegetable stock.
Bring ingredients to a boil.
Turn heat down and simmer about half an hour.
All ingredients should be cooked soft.
| |
Directions:
All ingredients in mirpoix pan need to be blended.
Place a few cups at a time into a blender.
Blend in batches and place into a large bowl.
Do not blend the strained garnish.
| |
Directions:
Add garnish to the soup.
Add soy milk and lime to the soup.
Mix ingredients into the soup.
Add enough of the reserved garnish liquid as needed to thin out the soup.
Taste for salt and pepper, re-heat and serve.
| |
Serving Size 1 Cup
Servings Per Recipe 16
Calories 112
Calories from Fat 23
Total Fat 3g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 567mg
Total Carbohydrate 21g
Dietary Fiber 3g
Sugars 4g
Protein 3g
|
|
