Recipe: Latin Corn Soup

Pink radishes, jewel yams and white corn with a swipe of magenta across it's kernels that I kinda sorta want to make a necklace out of and/or bedazzle everything I own with...

I'm not usually one to pigeon-hole my foods into stereotypical gender roles...but this soup is kinda girly, don'tcha think?




Which is not to say that it's delicate or devoid of the kind of heft that is needed to convince males that soup for dinner really is a viable option. 

There are so many fun veggie mix-ins in here that your taste buds and the satiety center in your brain can't help but be pleased, whether or not you have the luxury of being able to pee standing up on the side of a race course while the rest of us are relegated to a Port-a-Potty that has been used by 6,000 too many runners with pre-race jitters.  Not that I'm jealous or anything.




Although maybe, if you're really trying to sell this soup to a member of the opposite sex...don't mention the veggies so much.  I find that (most, but not ALL) boys (i.e. my brother) don't respond so well to such tactics.

For them, it's more of an ignorance is bliss kind of deal.

And in this case, what they don't know won't hurt them.  In fact. it might even make them healthier.



Latin corn soup.  Hearty enough for a man but rockstar enough for YOU.



Latin Corn Soup
Serves 4-5, adapted from Moosewood Restaurant Cooking For Health

Ingredients

• 1 large onion, thinly sliced
• 2 tsp olive oil
• 3 garlic cloves, minced
• 1 serrano pepper, minced
• 2 tsp ground coriander
• 1 1/2 tsp dried oregano
• 1 tsp salt
• 2 cups water
• 1/4 cup thinly sliced radishes
• 2 cups peeled and diced sweet potatoes
• 1 red bell pepper, diced
• 1 (!5 oz) can white hominy, drained
• 1 (14 oz) can lite coconut milk
• 1 (14 oz) can of diced tomatoes
• 1 1/2 cups fresh corn
• 2 tbsp lime juice
• 2 tbsp cilantro, chopped

Instructions

1. Cook the onions in a soup pot on medium-high in the oil for about 5 minutes or until the onions are just beginning to soften.  Add the garlic, serrano pepper, coriander, oregano and salt.  Stir constantly for one minute.  Stir in 1 cup of the water and the radishes, sweet potatoes and bell pepper.  Cover and simmer, stirring occasionally, for ten minute or until the veggies are tender.
2. While the veggies simmer, puree together the hominy with the remaining 1 cup water and the coconut milk in a food processor or blender.  Add to the vegetables once they are tender, along with the tomatoes and the corn.  Bring back to a simmer.
3. Stir in the lime juice and the cilantro.  Remove from heat and serve.

I am submitting this to Souper Sundays, which is hosted by Deb of Kahakai Kitchen.