After a long holiday weekend with much meat eating, this soup was just the reset we needed. Packed with vitamins, nutrients and fiber this cleansing soup was like medicine and love in a bowl.
The secret to making this soup tasty is getting extra flavour from the vegetables by roasting some of them for a stock, and roasting some for adding to the soup.  The instructions may seem lengthy for so few ingredients, but layering flavours always makes all the difference.
Do not ever ever use store bought stock. I implore you, its one of my biggest food peeves.  You’re better off using water and adding extra herbs and seasoning to your dish instead of store bought stock. In over 30 years that I’ve been cooking, and the nearly 50 years that I’ve been a professional eater, I have NEVER tasted a store bought stock that tastes good.  Just don’t do it.  Stock is so easy to make, And it can even be very quick. Like the quick stock I made to add to this soup.
For this soup I pretty much cleaned out the fridge. You can add most any vegetable you have or like. I had 3 celery stalks, carrots and half an onion in the fridge that were on their last legs so I roasted them for stock. Â Stock is always a great way to use up not-so-fresh veggies.
3 ears of corn
1 onion
4 celery stalks
3-4 Bay Leaves
4-5 carrots
2-3 Garlic cloves
1/2 red bell pepper
2-3 tablespoons Olive oil
8oz mushrooms, sliced (about 2 cups)
1 cup (approx) broccolini or broccoli
1 bunch chard
1 bunch Kale
1/2-1 teaspoon smoked paprika, or paprika or cayenne pepper
Salt to taste
We loved this soup so much, after having it for dinner, we woke and had it for breakfast. And when we were finished with breakfast, hubby asked if there was any left because he wanted it for lunch again. The fact that that my carnivore is asking for this soup when there is left over short ribs tells you just how tasty and satisfying this soup is.
I make a huge pot of soup every week, its a life saver! Literally. Packed with vitamins, nutrients and fiber its a quick easy way to get your veggies and a great quick meal option for busy days or those ‘what can I eat’ moments. And its so comforting and satisfying it doesn’t feel like you’re eating healthy and having your medicine.
It makes for a great breakfast. We’re often rushing out in the mornings with soup in our coffee travel mugs.
After you taste this you will never eat canned creamed corn again. Quick and easy to make, even folks who don’t like creamed corn love this.
Creamed corn served with Jerk Chicken, peas and rice.
A great way to use up leftover veg or rice.
I had about a handful each of diced peppers, black beans and corn left over from our Taco Salads. I added green beans because I had them on hand. Day old rice always works best, but if you don’t have any just spread your cooked rice on a sheet pan and put it in the freezer for about 30mins. Creamy and delicious AND good for you. No mayo or cheese or heavy fat ingredients needed to make your dishes creamy, substitute yogurt and/or sour cream and lemon.
This Corn Bread Pudding was the best thing I ate this week. A savoury bread pudding that will blow your mind. Cornbready, corny, light, moist and I rather loved the crusty, slightly salty brown crust.
I used spinach because I had spinach that needed using up. There are endless substitutions you could use instead – mushrooms, kale, bacon, broccoli, zucchini,chicken, shrimp..
A wonderful way to use up leftovers. This would be a great alternative to quiche for brunch.
Or with a meaty sauce..
Or cranberry sauce..
Ingredients
1 cup corn, Always eat organic corn!!
2 green onions, chopped
1 cup spinach, blanched and chopped.
1 cup self rising corn flour
4 eggs
1/4 cup parmesan cheese
1/4 cup cheddar cheese
1/2 cup milk
1 tbls butter, melted (optional, i usually omit the butter and we never miss it.)
Instructions
This was such a great side dish we almost forgot about the chicken. In fact I did! This bread pudding with a side salad made a wonderful lunch. I already can’t wait for tomorrow to have leftovers for lunch.
And don’t forget to save all the bits and any left overs if you have any. Â Just wrap it plastic and pop it in the freezer. It will make a delicious addition to your next batch of breadcrumbs.
After you taste this you will never eat canned creamed corn again. Quick and easy to make, even folks who don’t like creamed corn love this.
We devoured this meal before I got around to taking pics of the creamed corn. Creamed corn served with Jerk Chicken, peas and rice.
Ingredients:
1-2 TBLs Butter
1 small yellow (or white) onion, chopped
3 Bay Leaves
1-2 Sprigs of Thyme (optional)
4 corn cut off the cobb, don’t forget to scrape down the side for the juicy milky bits
1/2 tsp Tumeric
3 TBLS Corn Meal
1 cup cream
1 cup milk
salt to taste
Directions
1 Melt butter
2 Add onions and bay leaves (and thyme if using), sautee till tender and translucent, you don’t want to get any colour to them
3 Add corn and the corn “milk” and turmeric. Sauté for 2 or 3 mins
4 Add corn meal, stir through
5 Add cream and milk. Â Sometimes I omit cream and use milk only.
6 Season with salt to taste
7 Cook for 8 – 10 mins