Saturday, September 27, 2014
Zucchini and Corn Rice Soup
I love finding recipes and making them my own. It's pretty much what I do 100% of the time. Oh, how far I've come. There was a time when I followed a recipe to the tee, back when I was first learning to cook on my own. At that time, I think it's important to follow recipes until you learn how to cook, what you like, and how to substitute. After that, then it's game on. Use the recipe as a guideline or suggestion, not the rule. Use what you like and replace items with similar stuff on hand. No need to run out and spend a fortune on some ingredient you have no idea how to use/or when you'll use it next. If you're still leery about making a recipe your own, make it through once the way it states, but next time switch it up.
Just like I switched up this mouth-watering soup from Jenna over at Eat, Live, Run. I'm sure her original recipe is mouth-watering, which is why I planned to make it in the first place. But as I was rummaging the zucchini out of the fridge I noticed the large bag of fresh corn that needed to be cooked soon. Very soon. So, I put on a pot to boil. I had leftover rice in the fridge, which would cut down the cooking time, and I usually replace any cream called for with evaporated milk when the recipe allows. And, of course, coconut oil ALWAYS.
However, as I was pulling out the partially-cooked corn with plans to freeze the dozen ears in preparation for winter, I realized some corn would be perfect in this soup. I love mixing zucchini and corn. (Sauteed up with some gnocchi makes for one quick summer night meal.) And then I looked in my freezer and saw I already had a bunch of corn stock freezing, and there was no way Mr. B was going to let me take up that much freezer space for stock (we really need to get another smaller freezer for the basement STAT). So, instead of pouring it out, I replaced the vegetable broth called for with my homemade corn stock...as well as placing some in the fridge for sauteing up veggies later on in the week.
OH.MY.GOODNESS. Honestly, I think I found my new favorite soup. Move over Broccoli and Cheese.
This DELICIOUS soup combines summer and fall into one nice bowl of comfort, and is the perfect way to use up the last abundances of corn and zucchini that might be overflowing the garden and fridge. Plus, with my healthy substitutions, you're looking at only 200 calories per serving. Eat up, eat up!
Did you know September is National Rice Month?
Zucchini and Corn Rice Soup
*recipe inspired by Eat, Live, Run
2 lbs zucchini, sliced 1/2" thick
2-3 ears of corn, cooked and cut off cob
1 yellow onion, chopped
1-2 T coconut oil
1/2 c brown rice, cooked (I usually have leftover rice on hand)
1/4 c evaporated milk (or unsweetened almond milk)
4 c corn stock (the leftover water from boiled corn ears) <--- if don't have on hand, use chicken or vegetable broth
1 t each salt and pepper
lemon wedges for serving (this is a must!)
In a large pot, heat oil over medium heat. When hot add onion and saute until golden. Add the zucchini slices and corn stock, and bring to a boil. Reduce heat and simmer, 10-15 minutes, until zucchini is tender. Remove pan from heat. Using an immersion blender, puree soup until smooth. (If you don't have an immersion blender, transfer soup in batches to a blender and puree.) Place back on heat, bringing soup to a simmer. Add in cooked rice, corn, and salt and pepper. Cover and cook until heated through, 10-15 minutes. Before serving, add in milk and stir through soup. Serve in bowls garnished with a lemon wedge. Sprinkle that juice all over. It's soooooo good!
With Love and God Bless,