Has our Summer flown by that quickly? I think we need to take advantage of the last couple of weeks of it and get all the beautiful produce while we can at the local farmer markets and in particular,  their freshly harvested cobs of corn. Corn on the cob!! Who doesn’t love this? Especially corn on the cob, roasted on the BBQ – It is synonymous with summer!

Sweet summer fresh corn is so amazing eating it right off the cob but here’s another way to enjoy it (and perhaps save the dental floss while chewing on the cob). This is an easy and delicious recipe to work with and is worth an extra step or two because once you barbecue the corn, there is no going back basic corn.

BBQ corn on the cob by Kelly Childs
Grilled Corn on the Cob with coconut oil

Do you ever need a giant helping of comfort food??  Here is a quick hearty dinner and if you make enough, you’ll have leftovers for the next day.

Tempeh can be found pretty much mainstream now. I love the tempeh brand called, Noble Bean. You can simply leave this ingredient out too if you’d like, but I think you’ll really enjoy the texture in this soup.

Use fresh sweet ORGANIC corn (not the Monsanto kind) and my preference is to first grill it on the BBQ to give it that smokey, earthy flavour. If it’s winter, well, I love Stahlbush Farms brand of frozen corn. They are 100% ORGANIC and their products can be found in most healthy grocery stores.

Whip this simple vegan recipe up for an easy dinner and I bet you that there will be no leftovers. I also have recently tried Yamchops coconut ba-con (vegan) and OMG! It is to die for and would work so well as a garnish on this soup!

Preparation time: 30 minutes (plus the BBQ time for the corn- You can always do that on the weekend before and have the corn ready to use in the fridge whenever you need it)


Serves 4 (or less – depending on who you are sharing with because it’s so delicious!)
2 medium yellow onions, finely diced
2 stalks of celery, diced
1/2 tsp dried chili flakes
2 garlic cloves, minced
1 cup tempeh (optional)
2 tbsp rice flour
1/2 tsp dried basil
1/4 tsp pepper
5 cups roasted corn (roasted on the cob on BBQ and cut off the cob) to be blended in soup
1 cup roasted corn (to be added after blending and maintain some ‘chunkiness’ in soup)
4 cups organic vegetable stock
3 tbsp diced sundried tomatoes (for an earthy flavour)
1/2 cup fresh parsley
1 tbsp maple syrup
garnish: sprinkle of fresh cilantro (optional)
garnish: spoonful of vegan sour cream (I love the Tofutti brand)
garnish: 1 tsp Yamchops coconut bacon on each bowl.
salt to taste

Cut the tempeh into small chunks. Combine the rice flour, basil and pepper together in a small bowl. Toss the chunks of tempeh in the flour mixture.
In a large pot, heat 2 tbsp olive oil. Add the diced onions and saute for 1 minute over medium heat, add celery, chili and garlic and continue to saute for 3-4 minutes until onions are soft and translucent.
Cooking over medium heat, add the tempeh and a little stock if it begins to stick. Cook, while stirring for 4-5 minutes, until golden brown. Remove tempeh from pot and save to add at end of recipe.
Add the roasted corn, veggie stock, cilantro, sundried tomatoes and sucanat (or maple syrup). Bring to a simmer and allow to cook for 10 minutes until soup has reduced slightly and thickened. Remove from heat and place soup in blender or use hand-held immersion blender to blend soup and make it creamy.
Place the tempeh back in the pot and heat to a gentle simmer again. Add tempeh and cook for another 5-10 minutes and to make sure the soup has thickened nicely.

Serve warm with a dollop of Tofutti brand sour cream, some fresh cilantro or parsley.
Enjoy!

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Author

Kelly is the co-founder and co-owner (with her daughter Erinn) of the ever popular, Kelly's Bake Shoppe, where 1000's flock to on a weekly basis. She lives in downtown Burlington with her husband Ken. You can find Kelly developing new content and recipes, creating marketing content and building new business ideas with her daughter Erinn. They are now writing their 2nd cookbook that is due to come out in 2020.

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