I love a summer soup! When I make this again, I won't keep the corn on the cob. How the heck are you supposed to eat it elegantly?
Source: That Girl Cooks Healthy | Serves: 4 | Time: 1.5 hours
Changes: skipped split peas, pumpkin and chives; used dried thyme
Ingredients
2 tbsp coconut oil
2 celery stalks sliced
1 small onion chopped
4 garlic cloves chopped finely
1 medium sweet potato, peeled and chopped
1 red bell pepper, chopped
Chopped cilantro
1 tsp dried thyme
1 tsp black pepper
Salt, to taste
3 cups of vegetable stock (homemade to reduce sodium)
3 cups warm water
5 ears of #corn, chopped in 2 inch pieces
1 cup corn kernels
1 medium carrot chopped
1 can of coconut milk
1 chili pepper
Dumplings
1 cup of gluten free flour
½ cup of warm water
¼ tsp salt
Instructions
Melt the coconut oil on medium heat.
Proceed to saute the onion, garlic and celery until soft and translucent.
Add the red bell peppers and sweet potato then stir and season with thyme, cilantro, black pepper and pink salt to taste.
Cook for 2-3 minutes until fragrant.
Pour in the vegetable stock along with the warm water.
Bring the pot to a boil, reduce the heat to medium-low then cover with lid and simmer for 30 minutes.
Remove the lid then use an immersion stick blender to puree the entire contents in the pot.
Pour in the coconut milk, ears of corn, corn kernels, carrots, and chili pepper.
Make the dumplings by placing the flour and pink salt in a medium sized bowl
Pour the water, in intervals into the bowl while kneading the flour and water into a large dough ball
Pinch off a small piece of dough and roll in the palm of your hands to create a long (spinner) dumpling
Repeat and lower each dumpling into the pot of soup.
Once added continue to simmer for a further 20 minutes.
Remove the chili pepper before serving