Makes 4 to 5 servings
Total fat: 7 g
Carbs: 36 g
Dietary fiber: 4 g
Protein: 8 g
- 4 to 5 ears fresh corn, husks and silks removed
- 1 Tbsp. Miraval Oil Blend
- 2 cloves garlic, minced
- ½ c. chopped carrot
- ½ c. chopped red or yellow onion
- ½ c chopped celery
- ½ tsp. ground cumin
- 2 yellow bell peppers, roasted, peeled, and seeded
- 1 Anaheim chili, cored, seeded, and chopped
- 4 c. chicken or vegetable stock
- 1 c. rice milk
- Kosher salt to taste
- Freshly ground black pepper to taste
- Hold the ears of corn over an open flame in the kitchen or on a grill outside until the kernels have a golden brown look to them. (Use the remaining stalk end as a handle, or insert a large fork into the cob.) Once cooled, cut off the kernels and set them aside; you should have about 4 cups. Reserve one of the corncobs.
- In a large sauté pan, heat the oil over medium heat and sauté the garlic, carrot, onion, and celery until soft and fragrant and starting to caramelize just a bit, about 5 minutes. Add the corn kernels, cumin, and bell peppers and sauté for another 3 minutes. Add the Anaheim chili, chicken stock or vegetable stock, and the rice milk.
- Add the reserved corncob to the soup, lower the heat, and simmer for about 30 minutes, until the vegetables are very soft. Carefully ladle the soup into a blender and puree until smooth. (You may need to do this in batches.) Strain through a fine mesh strainer and season with salt and pepper. Reheat just before serving, if needed.
Recipe courtesy of Miraval Resorts