Until recently I have to admit I never thought I’d eat soup again. I know that sounds dramatic, but if you’ve ever had a job where you have to make insane amounts of something, then you’ll understand.
That was me and soup. I worked at a health food shop years ago, that decided to set up a soup stand during winter, and I was the chef who made all that soup, consequently I don’t think I’ve really enjoyed soup since. (Unless of course, it’s spicy Asian noodle soup ;)!) Recently however, I’ve had a lot of requests from clients for soup and I discovered green soup is a delicious thing!
So here is my version. It’s a little bit of a cross between Jamie’s broccoli soup and 101 cookbook’s Elote soup*. It’s very simple to make and packed with nutrients. I like a little texture so I like to put toppings on to add an extra dimension and a little crunch. Here I chose some fresh corn steamed and cut off the cob, pumpkin seeds toasted with some soy sauce or tamari and sesame oil, feta and chopped herbs. Some nice spiced croutons would also be delicious!
Green Corn Soup
Serves 4 as a starter
1 head of broccoli
2 celery stalks
4 cloves of garlic
2 cobs of corn, steamed& sliced off the cob, or 2 cups frozen& defrosted
1tbsp coconut oil or ghee
approx 600ml vegetable stock
small bunch coriander, with stalks
small bunch picked mint
juice of 1 lime
juice of ½ - 1 lemon
salt and pepper to taste
toasted pumpkin seeds
chopped coriander and mint
Roughly chop your broccoli, celery, and garlic. Heat the coconut oil or ghee, add the celery and garlic, cook for a couple of minutes, add the broccoli and corn. Reserving a third of your corn for garnish.
Cover with your stock. Cook until the broccoli is just tender, transfer to a high powered blender, with your mint and coriander, add a good pinch of salt and blend.
Transfer back to a clean pan, add a little more liquid if it needs thinning, add the lime juice and juice of half a lemon, check seasoning.
Serve with your toppings, a drizzle of olive oil, a squeeze of lemon, and some chilli flakes if you like a little kick.
To make this into more of a meal try adding some cooked quinoa into your bowl of soup, it works a treat!
Just to let you know also, our Day Of The Dead Supperclub is now sold out but we’ve put up tickets for November 20th Flaming Flamingo Winter Warm up! Where you can enjoy a feast of Mexican and Asian flavours back at The Joker of Penton Street. Tickets for sale through Grubclub.
We hope to see you there! :)