GLUTEN FREE SERVES 4
WILL ONLY BE GLUTEN FREE IF THE TAMARI USED IS WHEAT FREE
A delicious, quick and easy dinner in midsummer when the corn is abundant. Coriander is a great addition to this if available, added at the last minute. Because corn has such a tough outer skin, you may like to sieve the soup after blending.
- 2 tablespoons ghee, butter or olive oil
- 1 large, or 2 small onions, cut into small dice
- 2 cloves garlic, roughly chopped
- 4 stalks celery, cut into small dice
- 4 medium / 250 gm carrots, well scrubbed and cut into small dice
- 2 medium potatoes / 360 gm, well scrubbed and cut into small dice
- Generous handful of fresh basil, roughly chopped
- 4 corn, kernels cut off
- pinch sea salt
- 4 cups chicken or vegetable stock
- 7 medium leaves / 45 gm Tuscan Black kale, finely sliced. If the kale is very large (such as Curly or Russian), reduce the amount, finely slice, and then roughly chop.
- Wheat free tamari for balancing
- Mirin for balancing
Add the ghee to a 24 cm pot with the onions, celery, carrots, potatoes, basil, corn kernels, salt and cook over a gentle heat for 8 mins or so, stirring every now and then. Add the stock, partly cover with a lid and cook at a gentle simmer for 30 mins or until the vegetables are soft.
Remove approx 1/3-1/2 (one third-half) of the mixture and blend to a puree (taking care not to burn yourself), and return to the pot. Check for taste, adjusting the flavours if need be (chicken stock will generally be sweeter than a vegetable). Add a little tamari or mirin if needed, 1/2 (half) - 1 teaspoon. Add the kale, stir though and cook at a gentle simmer for 10 minutes.