Corn, Red Pepper & Potato Soup
This summery soup was a delicious combination of sweet corn, roasted red peppers, potatoes, kale, cilantro and fresh jalapeno. Smoky and fresh with a jalapeno kick!
The inspiration for this soup was, in part, a need to use up extras that were taking up precious refrigerator space. We've been enjoying buttery, sweet corn on the cob, but I bought so much I had a couple of ears left to use. Home-roasted red peppers are now a staple for me and the kale was left over from the raw kale salad (see previous post).
I was also craving comfort food with a kick. I have been slowed down by a broken toe and it's made me grumpy! This soup put a smile back on my face. Enjoy!
Corn, Red Pepper & Potato Soup:
2-3 TBS olive oil
1 small white onion, finely diced
1 large clove of garlic, minced
5 baby potatoes, diced
2 cups vegetable broth
1 large red pepper, roasted, seeds and skin removed, cut into pieces
1/4 fresh jalapeno, finely diced
1/2 bunch of dinosaur kale, stems removed and cut into 2" strips
2 ears of corn kernels
1/4 cup cilantro leaves, finely chopped
Heat the oil and cook the onion for 5 minutes until starting to soften. Add the minced garlic and diced potatoes and stir well. Cover and cook for 5 minutes, stirring to avoid sticking. Remove the cover and add the vegetable broth. Bring to a boil then turn down to a simmer. Cook for 5 minutes, then add the red pepper, jalapeno and kale. Cook for 8 minutes and add the corn. Cook 2 minutes, turn off the heat and add the chopped cilantro. Adjust seasoning.
Serve with quesadillas or chips and guacamole.
The addition of black beans would make this soup a meal in itself. If using canned black beans, be sure to rinse them well.