Sunshine in a bowl! This golden, creamy soup will bring a smile to your face just looking at its gorgeous color. The original recipe of this yummalicious soup is compliments of Steve and Lori Littenberg.
2 tsp. sesame oil
1 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1/2 cup uncooked polenta (corn grits)
4 cups vegetable broth or soup stock
2 cups organic corn kernels
1 Tbsp. sesame or olive oil
1/2 tsp. sea salt
1-2 tsp. umeboshi plum vinegar
1/2 cup toasted pumpkin seeds
1/2 cup chopped cilantro or parsley, for garnish
In a soup pot, sauté onion in sesame oil on a medium-low flame until onion becomes translucent. Add celery. Sauté for one minute, then add carrot and sauté one more minute. Add polenta and sauté until polenta becomes slightly toasted and aromatic. Cover with broth or water and whisk to prevent lumping. Add corn and bring soup to boil over a medium high flame. Reduce flame to low and simmer 20 minutes. Add extra broth if necessary to achieve desired consistency. Add sea salt and umeboshi plum vinegar. Adjust seasonings to taste. Serve hot garnished with pumpkin seeds and cilantro or parsley.
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