Summer Corn Soup, with Saffron and Turmeric

By Mariela Alvarez Toro

I woke up to the mouthwatering taste of sweet summer corn, spiced with turmeric and saffron, laced with a spicy green sauce that goes well with anything and everything, refreshing and herbaceous. As soon as I got home from a grueling day of work, I turned on the burner, chopped vegetables, and cooked my dreams into a reality, kernel by kernel, squash by squash.

This soup is light with a perfect balance of sweet and spice. The combination of saffron and turmeric makes it exotic, without loosing the familiar summer flavors of corn. When paired with this amazing spicy green sauce, every bite is a comforting and welcome, surprise of flavors. The grassy taste of cilantro and jalapeno add the perfect balance to the earthy and aromatic taste of spices infusing this soup.

I know, I know, soup and summer don’t go hand in hand, but hey; sometimes the belly wants decadence, comfort, and warmth, and this soup’s got it.

Summer Corn Soup, with Saffron and Turmeric

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• Author: Mariela Alvarez Toro
• Total Time: 35 minutes
• Yield: Serves 6
• Diet: Vegetarian, Omnivore, Gluten-Free

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Description

Sweet summer corn meets warming spices in this vibrant soup.
Exotic saffron and turmeric add a unique twist.

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Ingredients

Units USM Scale 1x2x3x

• 2 jalapenos, stems and seeds removed
• 1 garlic scape, or alternatively one clove of garlic
• 1 big handful fresh cilantro
• 1 tbsp. fresh oregano
• 1 tbsp. tahini
• 1/4 cup olive oil
• 1/4 cup water
• 1 large pinch of salt
• 2 tbsp. olive oil
• 1/4 cup red onion, sliced
• 1 inch knob of ginger, sliced
• 3-4 small yellow carrots cut into 1-inch pieces
• 3 ears fresh corns, shucked and silked
• 1 yellow summer squash, cut into 1/2 inch slices
• 1 1/2 tsp. kosher salt
• Fresh black pepper
• 1 tsp. turmeric
• 2 cups (473 ml) water, or vegetable broth
• Pinch saffron, plus more for plating
• Several leaves oregano for plating

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Instructions

1. Green Sauce
2. Place jalapenos, garlic scape, cilantro, and fresh oregano in a food processor; pulse until roughly chopped.
3. Add tahini, olive oil, water, and a pinch of salt; pulse until smooth.
4. Taste for seasoning, adjusting as needed.
5. Set aside until ready to use.
6. Store in an airtight container. Keeps fresh for 4-5 days in the refrigerator.
7. Soup
8. Place a large pot over medium-high heat with 2 tbsp olive oil.
9. Add red onion, ginger, and carrots; reduce heat to medium and cook, stirring occasionally, for 5 minutes, until onions and carrots begin to soften but not brown.
10. Remove corn kernels from husk; add both kernels and husks to the pot.
11. Add sliced summer squash, salt, black pepper to taste, and turmeric; stir.
12. Add 2 cups of water or vegetable broth to the pot with the vegetables.
13. Bring to a simmer; reduce heat to medium-low and cook, covered, for 10 minutes.
14. Discard corn husks.
15. Let soup cool for a few minutes.
16. Transfer components to a blender and puree until smooth (about 1 minute in a Vitamix).
17. Transfer soup back into the pot.
18. Taste for seasoning, adding more salt if necessary.
19. Add a pinch of saffron and stir.
20. To serve, scoop about a cup of soup into a bowl.
21. Add a couple saffron threads, a couple oregano leaves, a tablespoon or two of green sauce, and a couple cracks of fresh ground pepper.

Notes

• For a richer flavor, toast the corn kernels in a dry pan before adding them to the soup.
• If you don’t have fresh corn, you can substitute 2 cups of frozen corn kernels.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 250
• Sugar: 10
• Sodium: 300
• Fat: 15
• Saturated Fat: 5
• Unsaturated Fat: 10
• Carbohydrates: 35
• Fiber: 5
• Protein: 5

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