Soup’s On!

Today is a terrible Northwest day. Dark, cloudy, rainy. Everything you imagine Seattle to be (unless you’ve actually visited/lived here).

I decided it was the perfect day to make soup. Having not planned this in advance, I used ingredients that I had on hand.

This recipe was inspired by a single can of corn.


  • 1/2 medium yellow onion
  • 5 cloves of fresh garlic
  • 1 tablespoon olive oil
  • 16 oz baby carrots
  • 1 can of organic corn
  • 1/2 bunch of kale
  • 6 cups water
  • bouillon
  • salt and pepper to taste

Hello inspiration! One can of corn to start…

Heat one tablespoon of olive oil in a stock pot. Next, chop up 1/2 of a medium onion and five cloves of garlic. The easiest method I’ve found for working with fresh garlic is to smash it with a spoon to remove the skin and then chop. Sautee the onions and garlic in the olive oil until fragrant and slightly translucent.

Next, add 6 cups of water to your pot. If you have stock on hand, you can use that instead. Once the water has warmed, add your bouillon. I used one tablespoon of Better than Bouillon, No Beef Base.

Once the water and bullion have mixed nicely add your whole can of corn (water included).  I had two cups of baby carrots and half a bunch of kale in my refrigerator, so I added those as well. Devein the kale [read: remove the leafy part from the stem] and tear it into smaller pieces before adding it to your pot.

Next, I added salt and pepper to my liking and allowed the soup to simmer over low heat for 30 minutes.

After 30 minutes, I strained the vegetables and placed them into the blender. I added one cup of stock and started to puree. I slowly added 3 additional cups (one cup at a time).

Once the vegetables were pureed, I added them to the remaining stock in the pot and stirred to incorporate.

To finish, I garnished with fresh cilantro.

Bon appetite!


2 responses to “Soup’s On!

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