Description
Sweet summer corn meets warming spices in this vibrant soup.
Exotic saffron and turmeric add a unique twist.
Ingredients
Units
Scale
- 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
Instructions
- Green Sauce
- Place jalapenos, garlic scape, cilantro, and fresh oregano in a food processor; pulse until roughly chopped.
- Add tahini, olive oil, water, and a pinch of salt; pulse until smooth.
- Taste for seasoning, adjusting as needed.
- Set aside until ready to use.
- Store in an airtight container. Keeps fresh for 4-5 days in the refrigerator.
- Soup
- Place a large pot over medium-high heat with 2 tbsp olive oil.
- 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.
- Remove corn kernels from husk; add both kernels and husks to the pot.
- Add sliced summer squash, salt, black pepper to taste, and turmeric; stir.
- Add 2 cups of water or vegetable broth to the pot with the vegetables.
- Bring to a simmer; reduce heat to medium-low and cook, covered, for 10 minutes.
- Discard corn husks.
- Let soup cool for a few minutes.
- Transfer components to a blender and puree until smooth (about 1 minute in a Vitamix).
- Transfer soup back into the pot.
- Taste for seasoning, adding more salt if necessary.
- Add a pinch of saffron and stir.
- To serve, scoop about a cup of soup into a bowl.
- 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