It is seriously so. freaking. sweet. It tastes like I added sugar. ITS SO GOOD! definitley perfect for summer. I made it for Michelle & it cured our hang overs.
Corn, leeks, carrot, &garlic cookin down in oil & vegan butter.
Roasting the sweet potatoes and green beans, rather than tossing them in the pot to cook, adds depth to the flavor of the soup.
Making tea with the corn silks. It has a very subtle sweet corn flavor.. and has many healing properties.
3 Leeks, white/light portion cleaned & minced
4 ears fresh corn, cut kernels off the cob (save cobs & silks for use!)
1 sweet potato, cut into small cubes
2 c fresh green beans, break off tough ends & cut into bite-size pieces
oil & 2 T vegan butter (Earth Balance)
1/4 c mirin (rice wine)
garlic, 5 or so cloves
almond milk 8-10 c
3T ume plum vinegar (or other light vinegar/lemon juice)
Heat oven to 350, toss sweet potato & green beans in light oil & salt, spread on sheet pan & roast until soft & yummy.
Add the vinegar/lemon juice to the almond milk & let sit.
Meanwhile, heat 2 T oil in a large pot, then toss in leeks & small amount of salt. Cook until soft, then add the corn & a little more salt.
Scrape all the corny bits & juices remaining on the cob into the pot. Cook for a couple minutes, then add vegan butter & garlic.
Cook an additional minute, add the mirin, let it cook down for a few moments, then add milk/vin & green beans & sweet potatoes from oven.
Salt to taste, and simmer for 10-15min. Toss in a handful or fresh cilantro at the very end.
Enjoy
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