Kathy Pollard

Here’s a satisfying, filling and comforting soup to enjoy.

Regarding corn – It’s a starchy vegetable (or sometimes considered a fruit, or seed!) that we eat too much of in our society, but what we eat is extracted, isolated parts of corn, packaged in processed foods, (corn syrup, corn starch, high fructose corn syrup and sugars, oils and more). It is also one of two main foods fed to agricultural animals before slaughter. Eating corn in these forms does not support health. Eating whole, preferably non-GMO, corn kernels does support health, and it is filling, with all of its fiber intact. Consider that the native peoples of North and South America depended on this food as their staple for thousands of years.

Ingredients:

• 1 small onion, sliced
• 2 stalks celery
• 2 C water or vegetable broth
• 2 medium potatoes, cubed
• ½ C chopped cilantro or parsley
• 1 to 1 ½ C corn, frozen or off the cob
• 2 C unsweetened plant or soymilk  or plain plant milk
• 1 tsp salt or miso (OPTIONAL)
• ¼ tsp pepper

Instructions:

Sauté onion in a pan coated with a bit of orange-carrot juice, broth or other liquid.
Add everything else except corn and milk.  Simmer about 15 minutes, until soft.  Remove about ½ of the vegetables with a slotted spoon and set aside.  Add ½ of the corn and heat to a simmer.  Mash or pulverize vegetables in the soup.  Put the set aside veggies and corn back and add milk.  Heat soup but keep it under a boil.