Chilly weather means soup is on the menu… when I bother making it. I love soup but can definitely get repetitive in my soup making. Using up what was left in my CSA, this soup bridges summer and fall with sweet corn, kale, and autumn-inspired herbs.
Corn, Kale and Veggie Soup
1 tablespoon coconut oil
3 large stalks celery, finely chopped
1 large carrot, finely chopped
4 red pimento peppers (or any small red pepper, these were just in my CSA box), finely chopped
4 corn-on-the-cobs, husked and kernels removed; reserve the cobs
2 medium zucchini, chopped
1/2 teaspoon dried ground sage
1/2 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves
Sea salt and freshly ground pepper to taste
6 handfuls chopped kale, chopped
3 tablespoons finely chopped fresh basil
2 tablespoons coconut flour
Heat the coconut oil in a large pot over medium-high heat. Add the celery, carrots, and peppers. Cook until softened. Add the kernels and continue to cook until they start to brown, about 5 more minutes. Add the zucchini, oregano, sage, and thyme, and a healthy dose of salt and pepper (if you are using broth, you might want to wait and just add a sprinkle). Mix well. Add the cobs of the corn and about 8 to 10 cups of water, until the mixture is covered. Bring to a boil then reduce to a simmer and cook, as long or as little as you’d like, but at least until the veggies are soft and tender. The longer it sits, the more flavorful it will be. This is where I shut it off and left my house for about 10 hours. Sort of like a slow cooker… sort of.
About 30 minutes before serving, remove the lid, remove the cobs, and use an immersion blender to pulse sections of the soup, depending how pureed you’d like it. Stir in the kale and basil. Adjust liquids if needed. Bring to a boil then simmer, covered, until the kale is tender. Stir in the coconut flour to thicken it up (adding more or less, depending on what you prefer). Cook about 5 additional minutes. Adjust seasonings to taste.