I live ¾ of the year eating soup for at least 1 meal per day.  I tend to be a very cold person (I need long sleeves in 75 degree weather) so soup is perfect for keeping me warm.   I also like that it is filling in a way that doesn’t make me feel sluggish or give me a bellyache.

The trick to this soup is caramelization.  I get away with using just water and not veggie broth because I get a good color on the onions, corn, and garlic.  It’s an important step that takes a little more time, but is worth it.  You can check out my tip on caramelizing without using copious amounts of fat, it’s a trick I use in this recipe.

I snuck in some squash in here, because there’s still a whole bunch of it kicking around.  If you grow it you most likely still have some and don’t know what to do with it.  I shredded it and put it in here, because I am eating it and I love veggies, but if you are trying to sneak it past someone, cut it into chunks and put it in the blender raw when you blend the small portion of soup at the end of the recipe.  I like to trick people into eating veggies.  But if you aren’t into the whole veggie sneak thing, and don’t want to add the squash you can leave it out.

I make big batches of soup and freeze them.  This one freezes really well.  Then on the days when I need to have left for work 10 minutes ago and I realize that I don’t have anything to take with me for lunch, I can grab soup from the freezer and thank my past self for thinking of me.  It also makes for dinner in 10 minutes with zero effort that you can feel super good about.

Health highlight of corn:  Corn is an excellent source of antioxidants, and the antioxidants seem to be unique in their slower digestion which researchers believe could make them more protective against certain cancers.  Corn is high in carotenoids which give your skin beautiful color as well as enhance your immune system and protect against free radical damage.  Corn also aids in digestion, due to it’s higher fiber content.  Corn is considered a whole grain.


2 tablespoons EV Olive Oil
1 large Onion
5 ears Corn – remove the kernels and run the back of your knife or a spoon over the cob to remove the remains, which will look milky
2 cloves Garlic
1 yellow Summer Squash – roughly diced
2 russet Potatoes – diced
5 cups Water
1 tablespoon Parsley – chopped then measured
Salt and Pepper (to taste)


  • In a large pot caramelize the onions in the olive oil
  • Add the corn, and cook until the corn gets deeply golden brown
  • Add the garlic and cook until fragrant and it begins to brown
  • Add the water, potatoes, and salt well (since you are not using broth you will need to add a good amount of salt, some of the water will boil away though so salt it until you think it could still use a little more)
  • Boil, uncovered, until the potatoes are tender, about 15 minutes
  • Once the potatoes are tender, carefully remove 2 cups of the soup and puree with the summer squash
  • Add the puree back to the soup, stir well, and add the parsley
  • Taste, add salt and pepper to your liking
  • Ladle out and eat up!!


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