Thursday, January 24, 2008


Here's another cheap 'n' cheerful idea for you all. With the weather being pretty bad right now, soup is an easy, quick and cheap option. Although chowder is usually made with milk or cream I decided to play around with the idea of making it vegan. I've made this soup a few times and eventually decided on this recipe. Corn doesn't come into season until the summer but it lasts 'til December so you may find good quality corn still in the market. If you want, use tinned corn for the base of the soup and fresh kernels for the garnish.
1/2 medium white onion - thinly sliced
2 small cloves garlic - minced
1 tsp. fresh ginger - grated
1 tbsp. jalapeno - fine dice
1 quart (4 cups) - vegetable broth
2 corn on the cob or 1 16oz can
1/2 red pepper -thinly sliced
7 oz. soft/silken tofu (approx 1/2 a block)
2 tbsp. fresh cilantro (coriander)
2 tbsp. olive oil
S&P to taste

Pre-heat soup pot on medium heat.
Add 1 tbsp. olive oil along with onions and cook for 2 mins. Add garlic and jalapeno and stir. Keep an eye on the onions as you don't want them to color. Meanwhile, remove the kernels from the cobs. In a pre-heated saute pan add 1 tbsp. olive oil and saute the kernels from one of the cobs along with the sliced pepper. Saute on medium to low heat for 5-6 mins or until softened. Set aside. Add your broth to the soup pot along with the 2 cobs having removed the kernels. Also add your grated ginger.

This soup should simmer for 1/2 hour to get the flavor of the corn cobs. When ready, remove the cobs and discard. Blend soup in stages along with the tofu and cilantro. If you want a very creamy consistency add more tofu. NOTE: be careful not to over-fill the blender with hot liquid as it will expand. Make sure you hold the lid on tightly when turning it on or otherwise it might blow up in your face. Not good!

You want the soup to reach a creamy consistency. Season to taste.
To Serve: Add some of the sauteed kernels and red pepper to each bowl.

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