Sweet Summer Corn Soup with Cilantro Chutney

Written By Lorilee Gillmore

Print the recipe here.

INGREDIENTS (SOUP)

  • 4 ears of organic corn on the cob (approximately 3 cups) 

  • 1 teaspoon coriander seeds

  • 1/2 teaspoon cumin seeds

  • 1/2 teaspoon fennel seeds

  • 1 teaspoon salt and extra to finish

  • 2 tablespoons ghee or coconut oil

  • 1/2 cup shredded coconut 

  • 2 1/2 cups water

DIRECTIONS

1. Brush the cobs of corn with a little ghee or coconut oil and place on a heated grill.  Cook until golden and delicious.

2. While the corn is cooking toast 1/2 cup shredded coconut in a dry pan and set to the side.

3. Dry roast the coriander, cumin, and fennel seeds. and set to the side to cool. Once cooled use a mortar and pestle or spice grinder to grind the seeds.

4. Cut the corn from the cob. Place half the corn in a blender, add toasted coconut and water, blend to liquefy.

5. Add the balance of the ghee or coconut oil to a saucepan on medium heat. Once the ghee/oil is heated add the freshly ground spices and sauté until aromatic. Add the remaining corn and salt to coat well.

6. Add the contents from the blender to the corn in the saucepan and mix well. Cook on a low simmer while making the chutney.

INGREDIENTS (cilantro Chutney)

  • 1 bunch  fresh cilantro

  • 1/4 cup fresh lime juice

  • 1/4 cup water

  • 1/4 cup grated coconut

  • 2 Tbs. fresh ginger root, chopped

  • 1 tsp. honey

  • 1 tsp. pink salt

  • 1/4 tsp. fresh ground black pepper

DIRECTIONS

1. Add cilantro, lime juice, and water, to a food processor and blend until roughly chopped.

2. Add remaining ingredients and blend until it is a paste like consistency.

3. Can be stored covered in the refrigerator up to one week.

4. Add the soup to a bowl and top with the chutney. Eat mindfully and enjoy.

Lorilee Gillmore
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