Creamy Corn Soup with Collards
3 ears of corn, husked
1 tbsp extra-virgin olive oil
1 medium yellow or red onion, chopped
2 garlic cloves, minced
1 Yukon gold potato, chopped
½ tsp smoked paprika
½ tsp ground coriander
1 tsp turmeric powder
1 tbsp red wine vinegar
2 cups vegetable broth
1 (14-ounce) can coconut milk
Sea salt and freshly ground black pepper
1 bunch collards
1 garlic clove or ½ tsp garlic powder
1 tsp olive oil
Salt and pepper
Heat the olive oil in a large dutch oven over medium heat. Add the onion and a nice pinch of salt.Cook until the onion is soft, then add the garlic and potatoes.
Slice the kernels off the corn, which is easiest to do holding the cob in a bowl and slicing downward into the bowl, then add to the dutch oven. Add the paprika, coriander, turmeric, a pinch of salt, black pepper, and stir. Cook until the potatoes are slightly softened, about 5 minutes, then add the vinegar, vegetable broth, and coconut milk.
Cover and simmer until the potatoes are tender, about 15 more minutes. Let that cool slightly, then transfer the soup to a blender. Blend until creamy then return it back to the pot and stir. Alternatively, only blend half the soup and mix back into the corn and potatoes for a chunky soup.
Taste and adjust seasonings, add more stock if necessary as well.
To finish the soup off, heat olive oil in a medium skillet and saute garlic for 2 minutes, then add your chopped collard greens. Season with salt and pepper and cook down for a few minutes until the greens are soft.
Ladle soup in bowls and top with greens and a drizzle of olive oil and freshly cracked pepper.
Source Farm Box
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