Lunch or Dinner
Summer Sweet Corn Soup
Summer Sweet Corn Soup
*This recipe only yields 1 protein for each serving. You can choose to double the protein amount or add an additional protein serving to create a 2 protein per serving meal!*
Makes 4 servings
Each serving contains: 1 protein, 0 carbs, 2 veg, 1/2 fat
Ingredients:
*This recipe only yields 1 protein for each serving. You can choose to double the protein amount or add an additional protein serving to create a 2 protein per serving meal!*
Makes 4 servings
Each serving contains: 1 protein, 0 carbs, 2 veg, 1/2 fat
Ingredients:
- 12 oz chicken, cooked and diced
- 2 cups unsweetened almond milk
- 1 cup onion, chopped
- 4 cups fresh or frozen corn kernels
- ½ cup poblano pepper, chopped
- 1 cup Roma tomatoes, squeezed and chopped
- 2 Tbsp olive oil
- 1 tsp chili powder
- ¼ tsp red pepper flakes
- 1 tsp cumin
- 2-3 cloves garlic, minced
- Sea salt and pepper to taste
- Juice from 1 lime
- ½ tsp maple syrup
- ½ cup water
- 1 cup cilantro leaves, loosely packed
- Heat olive oil on low in a large pot. Add the chili powder, red pepper flakes and cumin. Cook for about 5 minutes.
- Increase the heat to medium and incorporate onions. Stir frequently, cook about 5 minutes.
- Add in garlic and cook for another 2-3 minutes. Make sure garlic doesn’t burn.
- Add in the corn and sauté for about 5 minutes.
- Remove 1 cup of this mixture and add it to a food processor. If you do not have a food processor you can use an immersion blender (stick blender).
- Next, add the peppers and tomatoes to the pot. Reduce heat to low and stir occasionally. Cook for another 3 minutes.
- Process the corn mixture in the food processor for about 2 minutes. Add 1 cup almond milk and process until smooth. Add this to the cooking pot.
- Stir in the remaining almond milk, salt, lime juice, black pepper, maple syrup, water and chicken. Simmer for another 5-10 minutes to heat.
- Stir in cilantro leaves just before serving.
- Separate into 4 equal servings and enjoy.