Louise's Corn and Tomato soup with avocado, cilantro and coconut milk Recipe
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Category: |
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Ingredients: |
Ingredients: 3 cups fresh corn scraped from cob 5 fresh ripe organic tomatoes chopped in small chunks 3 cloves of garlic chopped 1.5 onions chopped fine ¼ bunch cilantro chopped fine 2 hot peppers chopped fine 1 cup or can of coconut milk 1 cup or more of vegetable or chicken broth 1 lime 2 avocados chopped in big chunks Stalk of lemongrass White and black pepper to taste Sea salt to taste 2 tablespoons of organic virgin coconut oil
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Directions: |
Directions:Take 2 cups of corn that is freshly scraped from cob and blend in blender with the1/2 coconut milk until it is paste like.
Keep 1 cup of corn separate
Sauté the onion and garlic in the virgin coconut oil on low until it is almost cooked then add the chopped tomatoes and cover and cook until tomatoes are mushy.
Then add the pureed corn and coconut milk mix and simmer till hot BUT do not boil. Add remaining coconut milk and some broth until it its soupy and thick.
Add remaining corn.
In separate sauté pan sauté the hot peppers, ½ cilantro and lemongrass cook till crisp, add to soup
When soup is hot and amalgamated, place in bowls and top with chopped avocado and squeeze of lime and salt and 2 peppers. Serve immediately |
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