As a kid, one of my favourite takeaway meals was Chinese. It was the 70’s and Chinese food was as fancy as it got in my young world. Even though it is probably my least favourite cuisine nowadays, one dish that conjures up all sorts of childhood memories is Sweetcorn Soup.
It just so happens that this is seriously one of the easiest soups to make. Here’s how I make mine.
Why is it nourishing?
The bone broth, is seriously a wonderful ‘super’ food, read more about its healing potential and benefits here. The ginger and garlic are warming, immune boosting herbs. The corn is a wonderful source of fibre, antioxidants and a long list of plant-based nutrients. The egg lends a good dose of protein.
Makes 4 small bowls
1 litre (4 cups) of chicken broth (stock)
1 teaspoon finely grated ginger
1 clove garlic
1 cob of corn, kernels cut from the cob (as is, or minced in a food processor)
1 tablespoon tamari
1 egg, beaten
2 spring onions, sliced thinly
White pepper, to taste
Sea salt (to taste)
Use vegetable stock as your base.
Add more vegetables
I’m always up for more vegetables – you can really add in whatever vegetables take your fancy.
Give my Asian Noodle Soup ago, recipe here.
Love to hear what you think of this tasty, simple soup. Post a comment below.
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