Hope your weekend is good.
Today I want to share the recipe for a tasty, summery, yellow sunshine soup, made of sweet corn 🌽 zucchini/ squash, coconut milk and fresh turmeric root.
I love soups, even in the summer. This one is light and fresh and can even be consumed cold if you have any leftovers.
The corn will soon be ready to harvest – and that’s by the way one of my favourite things to go harvest at the near-by farm. Grilled, freshly picked sweet corn is sooo good. Freshly pickled corn can even be eaten raw. It’s sweet and delicious.
So, if you, like me, love picking sweet corn you should definitely try this yellow sunshine soup.
You can even use leftover corn after bbq or if you cook a few extra corn. you can even use canned corn for this recipe.
So, without further ado:
Yellow corn&succini/squash soup
1 onion finely chopped
2 fresh turmeric roots finely grated
1 tbsp olive oil
1/2 succini (squash) cubed
Corn from 3 pre coocked sweet corn (you can use canned as well) aprx 450-500 ml
600 ml Coconut milk
300 ml vegetable stock
1 tbsps green Thai curry paste
Freshly squeezed juice from 1/2 lime
2 spring onions sliced in tiny slices
A handful of fresh herbs for example cilantro, Thai basil and parsley finely chopped
Salt and pepper to taste.
Heat the oil in a casserole. Add onion and turmeric. Let cook until the onion turns yellow.
Add the green Thai curry paste.
Add 2/3 of the corns and all of the chopped squash.
Pour over the coconut milk and the vegetable stock and let cook for 5 minutes.
Using a blender, blend the soup well until smooth and pour it back into the casserole.
Add finely chopped spring onions the rest of the corn and the finely chopped herbs.
Sprinkle over the lime juice and salt&pepper to taste.
For serving I’ve garnished the soup with a little bit of sweet corn, herbs and dried calendula leaves.
This soup is perfect for lunch or dinner accompanied by some good bread or a salad.
Hugs&kisses
Gudrun
💕
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