Simple Sweet Corn Soup (a nourishing twist on this favourite)
A nourishing twist on the classic, this Sweet Corn Soup is really easy to make and very nutritious, especially if you add in a veggie boost.
- 1 L chicken stock or bone broth (4 cups)
- 1 tsp ginger - finely grated
- 3 clove/s garlic - finely grated or minced
- 1 cob/s corn - kernels cut from the cob (as is, or minced in a food processor)
- 1 tbsp tamari
- 1 free-range or organic egg/s - beaten
- 4 spring onion/s - sliced thinly
- ¼ tsp white pepper - to taste
- Sea salt - to taste
- 1 tsp cornflour - mixed with 2 tablespoons of water (or arrowroot)
- Chicken - cooked and diced or shredded (for more protein or to make this a Chicken and Sweet Corn Soup)
- 50 g shiitake mushrooms - sliced (great for an immune boost)
- ½ bunch/s fresh coriander leaves - chopped (great detoxifier)
- 1 red chilli/s - finely sliced
In a small pot, place your broth, ginger, garlic and corn (plus optional chicken or mushrooms) and simmer gently for 5 minutes.
Stir in the tamari, taste and add more sea salt if required. If you would like a thicker soup, add the cornflower mix at this point and stir through well. Personally, I'm happy with a clear soup.
With the soup at a slow simmer, stir to make a whirlpool and slowly drizzle the egg so ribbons form.
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.
Replace the tamari with liquid or coconut aminos.
Give my Asian Noodle Soup ago, recipe here.
Love to hear what you think of this tasty, simple soup. Post a comment below.