Vegan Fresh Herb & Corn Soup
We are nothing without our health. Before boxed broths and bouillon cubes, our ancestors made soup with what they had - vegetables, herbs, water and yes, meat and bones.
Soup is one of the best foods to consume. Soup nourishes us with a combination of liquid, solids and spices. Although now I am in my thirties, I always remember loving soup. In fact, I think it has something to do with igniting my soul's past. My body "remembers" soup, which feels more like a quasi-spiritual experience every time I eat it.
I am sad by the corruption of our corn. Once an important food that nourished people is now a GMO-hot spot. Interestingly enough, no one to this day understands how corn originated. Many natives have a spiritual connection to corn, and the Native American Corn Woman is a goddess that blessed the earth to bloom crops. I never knew about this corn woman until I did a past life regression series, which you can read more about it here. I saw myself as a young native girl and a hawk followed me wherever I went. I was lost and alone. I saw my purpose as teaching people about agriculture and corn on the cobs kept popping up in my mind. It took me a few days to digest what I discovered about myself. I had no clue what this life was supposed to teach me. I decided to Google "native american corn woman," and well the rest I'll leave it for you to read in the link above.
Because of this experience, I have a deeper appreciation for corn and its purpose for nourishment on earth. My experience inspired me to develop a recipe that uses the entire corn cob to flavor the soup, alongside with fresh herbs.
Herbs are powerful plants. Basil is one of the oldest herbs known to date. Some cultures even label basil as "The Holy Herb." Besides being a good source of Vitamin K and iron, basil contains high bouts of compounds that protect against oxygen-derived free radicals.
One compound, zea-xanthin,according to Nutrition & You states, "Zea-xanthin, a yellow flavonoid carotenoid compound, is selectively absorbed into the retinal macula lutea where it found to filter harmful UV rays from reaching the retina. Studies suggest that common herbs, fruits, and vegetables that are rich in zea-xanthin anti-oxidant help to protect from age-related macular disease (AMRD), especially in the elderly."
When you learn about what you eat, it brings an entirely new appreciation for nature and what you consume. Bon Appetit!
Fresh Corn & Herb Soup
Prep Time: 7 minutes
Cooking Time: 22-30 minutes
5 cups of water
2 garlic cloves, minced
2 shallots, chopped
2 celery stalks, chopped
2 carrots, chopped
1 potato, chopped (I used a golden potato)
2 corn on the cobs
1 tbsp olive oil
1 bay leaf
2 tbsp fresh basil, chopped
3.5 sprigs of fresh thyme
1/4 tsp dried oregano (or up to 2 tbsp fresh)
1 tsp salt
1/8 tsp pepper
1 sprig of dill (optional)
1 tbsp fresh cilantro, chopped (optional)
Begin by prepping the vegetables and herbs. Cut or "shave" the corn off the cob. Begin by cooking the onion and garlic with olive oil in a pot. Cook for 1-2 minutes and then add the celery and carrot. Cook for 2 to 3 minutes. Next, add all the ingredients into the pot, including the shaved cobs.
The cobs are important and it's what gives the soup flavor. (If the cobs do not fit into the pot, cut them in half).
Allow the soup to simmer between 20 to 30 minutes. Once the vegetables are edible and the broth is flavorful, remove the cobs. Place the pot on a different burner.
What's your favorite soup made from only fresh herbs?
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Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com