Ingredients
Serves 4

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

For Finishing 

1 bunch collards
1 garlic clove or ½ tsp garlic powder
1 tsp olive oil
Salt and pepper

Steps

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 

Source recipes are designed to make use of seasonal farm-fresh offerings from the Farm Box. The Farm Box offers weekly fresh organic produce and an assortment of pantry staples sourced from local farms that adhere to sustainable and organic practices. Shop or learn more here.