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
- 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.