Coconut, Corn and Garbanzo Bean Soup
Transition to soup season with this warm late summer delight. Love a good coconut broth? Enhance with fresh corn and Serrano chiles. If you don’t have leeks, use onions or shallots instead. This soup all comes together for comfort food that you will enjoy late into winter.
ONWARD:
Garbanzo beans add protein making this a whole meal. They also thicken the soup when puréeing half the soup. The ginger not only gives a warm, spicy note but aids digestion. This soup may just become your go-to comfort supper for months to come.
4 servings
INGREDIENTS:
2 ears corn (or 2 cups frozen corn kernels)
2 tablespoons coconut oil
½ cup leeks, halved, washed, ¼ inch slices
½ cup sweet red pepper, seeded, small diced
2 large cloves garlic, peeled, minced
2 teaspoons fresh ginger, peeled, minced
3 or 4 small Serrano chiles, seeded, minced
¼ cup unsweetened coconut flakes
1 can (13.66 oz) full fat coconut milk, shake can (solids will melt in soup)
2 cups vegetable broth
1 can (15.5 oz) garbanzo beans
1 teaspoon sea salt
1 tablespoon fresh lime juice
¼ cup cilantro, chopped
DIRECTIONS:
1. Shuck and remove the leaves and silk from the corncobs. Slice the raw kernels from the cobs. Scrape the corn pulp left on the cobs with a spoon and reserve separately.
2. In a large sauce pot heat the coconut oil. When it shimmers, add the corn kernels, leeks, red pepper, garlic, ginger, and chiles. Stir occasionally until soft and fragrant, about three to five minutes.
3. Preheat oven to 350°F. Toast the coconut flakes until golden, about five to six minutes.
Toasted coconut flakes
4. Add the reserved corn pulp, coconut milk, vegetable broth, garbanzo beans, and salt. Bring to a boil, reduce to a simmer, and cook until the flavors mingle about five to six minutes.
5. Ladle half the soup into a blender. Blend until smooth and return to the pot with the remaining soup. Add the lime juice. Taste, Think, Transform with salt and/or lime juice.
Puree half the soup as a thickener.
6. Ladle soup into bowls and garnish with the coconut flakes and cilantro. Serve hot.
Coconut, Corn and Garbanzo Bean Soup
ingredients:
- 2 ears corn (or 2 cups frozen corn kernels)
- 2 tablespoons coconut oil
- ½ cup leeks, halved, washed, ¼ inch slices
- ½ cup sweet red pepper, seeded, small diced
- 2 large cloves garlic, peeled, minced
- 2 teaspoons fresh ginger, peeled, minced
- 3 or 4 small Serrano chiles, seeded, minced
- ¼ cup unsweetened coconut flakes
- 1 can (13.66 oz) full fat coconut milk, shake can (solids will melt in soup)
- 2 cups vegetable broth
- 1 can (15.5 oz) garbanzo beans
- 1 teaspoon sea salt
- 1 tablespoon fresh lime juice
- ¼ cup cilantro, chopped
instructions:
How to cook Coconut, Corn and Garbanzo Bean Soup
- Shuck and remove the leaves and silk from the corncobs. Slice the raw kernels from the cobs. Scrape the corn pulp left on the cobs with a spoon and reserve separately.
- In a large sauce pot heat the coconut oil. When it shimmers, add the corn kernels, leeks, red pepper, garlic, ginger, and chiles. Stir occasionally until soft and fragrant, about three to five minutes.
- Preheat oven to 350°F. Toast the coconut flakes until golden, about five to six minutes.
- Add the reserved corn pulp, coconut milk, vegetable broth, garbanzo beans, and salt. Bring to a boil, reduce to a simmer, and cook until the flavors mingle about five to six minutes.
- Ladle half the soup into a blender. Blend until smooth and return to the pot with the remaining soup. Add the lime juice. Taste, Think, Transform with salt and/or lime juice.
- Ladle soup into bowls and garnish with the coconut flakes and cilantro. Serve hot.
Calories
449.41Fat (grams)
33.95Sat. Fat (grams)
27.62Carbs (grams)
33.80Fiber (grams)
6.81Net carbs
27.00Sugar (grams)
7.25Protein (grams)
9.35Sodium (milligrams)
1165.93Cholesterol (grams)
0.00