Sunday, August 7, 2011

Corn-Quinoa-Basil-Lime Soup:
A Simple Summer Soup

This soup is a mix of two recipes that I have from two different cook books - it is a 20-minute or less type recipe, very easy for even the non-cook types, healthy AND tasty (yes, the two CAN go together!) Pair this with a salad (suggestions below as well), if you want it to be the main part of the meal or if you want it as a starter, follow it up with a chicken breast topped with fresh bruschetta and a side of steamed kale or spinach (recipes for another day and post!) Beyond tasty!



The two books from which these recipes are combined are: One-Pot Vegetarian Dishes and Fresh and Fast Vegan Pleasures. I highly recommend both as good starting points for easy vegetarian/vegan cooking!

Easy Corn Soup

Ingredients:

2 garlic cloves, minced (fresh is best, here as in most food items! Tips on an easy way to peel these babies to follow the recipe!)
2 shallots, sliced
1" piece of fresh ginger, grated
1/4 tsp. cayenne pepper (optional for you who do not think that "spice is nice")
     OR 1 jalapeno pepper, seeded and finely chopped

5 1/2 c. vegetable broth
1/2 c. quinoa, rinsed
Zest of 1/2 lime

4 fl. oz. canned, unsweetened coconut milk
1 c. fresh or frozen corn kernels
1 1/2 Tbsp. chopped cilantro, or fresh parsley, or
Large handful fresh basil leaves
2 limes, cut into chunks

Directions:


  1. In a medium soup pot, saute the shallots, ginger,  and jalapeno pepper if using for about five minutes, until the shallots are softened.
  2. Add the broth, quinoa, cayenne pepper (if using), lime zest, and coconut milk into the soup pot. Bring to a boil and cook for about 10 minutes.
  3. Add the corn kernels and cook for an extra 3 minutes. Serve hot, topped with a handful of cilantro, parsley or cut basil leaves, with a lime wedge alongside to add to the soup at the table!
Salad Ideas

Salads are easy, right? Sure, if you want plain-old, same-old wilted iceberg lettuce and a handful of carrot shavings on top. Try these ideas to keep things tasty and interesting - with the fruit, you don't even need dressing a lot of the time, but when you need a little "something," try a splash of Balsamic vinegar mixed with a drop of olive oil and orange juice. 

Try mixing two or three things from each of these categories to get a great salad going:

  • a wide variety of lettuces - move away from iceberg lettuce, which has almost no nutritional value, try out: red leaf, green leaf, butter head, escarole (a type of endive - a little goes a long way with this somewhat bitter-tasting green but it's great when mixed in!), arugula (with a somewhat peppery flavor), Look here for more ideas!
  • Pile on the fruit - berries, apple slices, mango, etc.
  • Nuts - pine nuts are magnificent on a salad, though a little on the pricey side - don't be afraid to try your favorite nuts on a salad for a little extra protein
  • and don't forget the old standbys: slices of carrots, cucumber, tomatoes (I love grape tomatoes but am not so fond of cherry tomatoes), etc.
This post is linked to: Domestically Divine Tuesdays at Far Above Rubies

Coping With Frugality

8 comments:

  1. We'll make it up on an upcoming Saturday night!

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  2. Sounds like a tasty set of spices :)

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    Replies
    1. It really is a very refreshing soup for a summer's day, and won't keep you in the kitchen long at all!

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  3. Wow, this looks SO good! I haven't had quinoa before but I'll have to try this! Love basil and lime so it's got to be good! :)
    Thanks for linking up to Delicious Dish Tuesday!

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    1. This soup is *perfect* for this time of year! And if you want to try it with fresh corn (instead of frozen!) take your corn on the cob, leave it w/ the silk, etc. still on. Microwave the corn for about 4 minutes. Take it out using a glove, it will be HOT, and cut off the end of the corn that was attached to the stalk. Make sure the whole end is cut off. Grasp the cob at the top and shake the corn out from the bottom, where you cut it. It should come out silk-free and fairly easily.

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  4. Great recipe! I was wondering how you would do a creamy soup Vegan - duh, coconut milk!

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    Replies
    1. I am a HUGE coconut milk fan! I love it in oatmeal, soup, etc. Makes everything so creamy.

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I look forward to hearing your thoughts!

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