Summer Fest: Thai Corn Soup

Yield: 6 servings

Ingredients:

2-3 ears fresh corn, kernels scraped from cob, 2 cups

4 cups fresh baby spinach

1 cup yellow onion, thinly sliced

1 cup red bell pepper, thinly sliced

2 cloves garlic, finely chopped

2 (15 oz) cans light coconut milk

1 cup no salt added vegetable stock

1-3 tsp red curry powder, adjust to taste

1 tbsp date syrup or maple syrup, optional

Black pepper, to taste

Fresh basil, chopped

Directions:

Heat a medium-sized saucepan over medium-high heat, add the onions and two tablespoons of water. Saute until onions are translucent, stirring often adding a tablespoon of water if onions start to stick, about 5 minutes.

Add garlic and sauté for an additional 1 minute.

Add corn and sauté for 5-8 minutes stirring constantly, adding a tablespoon of water when needed.

Add bell pepper and sauté for an additional 2 minutes.

Add coconut milk, vegetable stock, date syrup, and curry powder. Bring to a simmer and cook for 5 minutes.

Add spinach and cook until just wilted, about 3 minutes. Season with pepper and adjust to taste.

Serve with fresh chopped basil and lime wedges.

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