My kids love soups. Sweet corn and mushroom soups are their favourite.
However, I dont like to buy frozen corn packets or processed cornflour.
This time in OFM I found fresh corn cobs with golden orange corn inside! I grabbed it and dreamed of corn soup.
I dont know why but organic corn cobs are always tough to work with. Kernals are always hard, no matter how much we cook it, it never turns soft.
This time I decided to work it no matter what.
Ten bush beans
One medium potato
Four cloves of garlic
All these diced fine.
Olive oil to glaze the wok
Three small corn cobs
Salt, pepper powder
One tsp oregano flakes
Handful of coriander stalk and leaves.
Half a lemon juice
Glaze hot wok with oil and add the diced veggies and the bayleaf. Throw in some salt and water and let the veggies cook in boiling water.
Steam the corn on cob and remove kernals. Beat them in a food processor with some water. Strain it and add the corn milk to the soup.
Grind coriander leaves and strain the juice into the soup. Once it comes to a boil, switch it off and add the oregano leaves, lemon juice and pepper powder and adjust the salt.
But what happens to this now?
Dont discard it just yet. Wait till the next post!