This recipe is a transitional dish. It is so satisfyingly wholesome and comforting, that it is a virtual hug in a bowl on a cold day. It is also so vibrant both in color and taste and so is a reminder that spring is on its way.
After a few months of darkness and cold, our brains start to extrapolate and think that this is how the rest of the year will be, we spend more time in doors trying to seek out creature comforts and this is the exact time that mother nature plays her tricks on us, the clocks go forward and the days start to get lighter again.
This reminds me of a quote I once read, ‘Never cut down a tree in wintertime. Never make a negative decision in the low time. Never make your most important decisions when you are in your worst moods…wait…be patient…the storm will pass and spring will come’.
Whilst you are waiting for spring, I hope you will take comfort in this little hug in a bowl.
- 2 medium russet potatoes, peeled and chopped into 1-inch pieces (about 4 cups)
- 2 medium sweet potatoes, peeled and chopped into 1-inch pieces
- 1 medium onion, finely chopped
- 3 cups sweet corn kernels (fresh or frozen, defrosted), divided
- 3 garlic cloves, roughly chopped
- 1-3 tsp. kosher salt
- 4 cups vegetable or chicken broth (optional)
- 1 cup full-fat coconut milk
- 1 tsp. white wine vinegar (optional)
- Chopped basil and scallions (optional)
- Combine the potatoes, onion, 2 cups corn, garlic, salt and chicken broth in a slow cooker if you have one or large pot. If using a slow cooker cover and cook on high for 3-4 hours or low for 5-6, or until the potatoes are very tender. If using a pot, bring to the boil and then simmer until the potatoes are soft, c.60mins
- Carefully ladle the soup, in batches, into a blender and blend until smooth, if you have an immersion blender you can blend directly in the pot. Return the blended mixture back to the slow cooker or pot
- Add the coconut milk, vinegar (optional), and the remaining 1 cup corn, stirring to combine. Taste and add additional salt or vinegar to taste
- Serve with basil, scallion, and red pepper/chilli if you like
- Makes 6-8 servings
- This recipe is from http://www.realfoodwholelife.com