So you know that it was started by Stella and Paul McCartney and not only to publicize vegetarian lifestyle. This one day in a week can be day for unprocessed food, for not eating fast foods and to just go slow with your food.
In Poland, during PRL, there was also “meat free monday”. Why? I have no idea, really. But buthcers shops was closed and on tables was tomato soup (made from sunday broth) and pancakes with cottage cheese.
Today, when there is no days with closed shops and when it’s so easy to go with the routine, I found that I like make soups on my own “meat free monday”.
When I blend soup, my testers need to taste flavor and decide how they like it, but they have no clue what really is on their plates. 🙂
Why corn soup?
1. Cause I can’t pass through and I MUST buy new things. So I bought two packs of frozen corn and had no idea what to do.
2. In my refigerator for a long long time full time residents are: yellow, green and red curry pastes. They’re spicy and I use very little of them, so they are and are and are. 🙂
Important! When you blend corn soup, you need to rub it through sieve (I am not sure if it’s correct wording). Corn husks are very hard and almost impossible to blend, so if you leave them in soup – you have them in your teeths and it’s annoying.
Before serving soup needs to be heat up and little beat, like eggs. So soup is smooth and foamy.
2 packages of frozen corn – 450g each (you can use canned corn or fresh, if you have it)
1 tablespoon freshly grated ginger
3 cloves of garlic
1 teaspoon of turmeric
1 teaspoon smoked paprika
1/4 teaspoon (or even less) of yellow curry paste
2 tablespoons of coconut oil
1 can of coconut milk – 450ml
0.5 liters of vegetable broth
- Heat up coconut oil in a saucepan.
- Add grated ginger, garlic and curry paste. Fry about 2 minutes, until garlic and ginger begin to brown.
- Add the corn – if canned, then you need to drain it. Fry for a few minutes until corn starts to brown.
- Add the turmeric and hot pepper, stir to distribute the spices evenly.
- Pour broth. Quickly boil. Let it simmer for about 10 minutes.
- Pour the coconut milk and cook for another 10 – 15 minutes.
- Blend soup untill smooth. Then pour soup into pot rubbing it through a sieve. Throw away the husks and serve the soup hot.
I was serving soup with my favorite – roasted pumpkin seeds. But it tastes good by itself, a light sweetness of corn breaks ginger and curry paste.