Simple Sweet Corn Soup (a nourishing twist on this favourite)
Servings: 2
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.
Ingredients
- 1 ltr chicken broth or stock (4 cups)
- 1 tsp ginger root - 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 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)
Optional extras
- 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
Instructions
- 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.
Serve
- Serve with the spring onions, white pepper (and optional coriander or red chilli).
Make-ahead
- Re-heat in a pot over a low heat until just hot.
Store
- Store in an airtight container in the fridge or freezer.