Today’s soup recipe, offered by Jerry, was a big success. My husband loved eating it and I loved making it! The recipe uses a technique I had never been aware of before. You “dry roast” frozen corn kernels until they are browned and toasted. The smell is great! The tomatoes get the same dry roasting treatment and it makes their flavor a little more intense and almost smokey.
Here’s a messy shot of the soup in the pot.
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I prepped everything this morning so I could just throw it all together when I got home from yoga at 5:30. It worked out great. I also toasted some plain whole wheat tortillas and cut them into triangles for another garnish.
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The tortillas were good with the rest of the avocado cream on them, too.
I appreciated this light recipe after all the heavy eating we’ve done this holiday weekend.

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