Wednesday, January 28, 2015

Raw Red Pepper Corn Chowder

Cold weather usually doesn't inspire cold soup. But who said raw soups had to be cold? Leave your produce out of the fridge for a bit and let the blender bring it to room temperature. Another nice trick is to warm your bowls (if they aren't plastic) in the oven to take the chill off.

Keep in mind that 88% of the corn crop in the U.S. is genetically modified. I try to watch my corn intake, because some people say it is nearly impossible to get non-GMO corn. I feel this is a bit of an exaggeration, but it is definitely a crop that you need to pay attention to. Make sure your corn is organic, whether you are buying fresh or frozen.

1 cup of corn
1/2 cup hemp seeds
1 cup water or hemp milk
1/2 cup zucchini
1 carrot
1/4 cup red onion
3 mini yellow baby bell peppers
1 lemon, juiced
2 tablespoons coconut aminos
1 tablespoon apple cider vinegar
1/2 tablespoon hemp oil
1 tablespoon nutritional yeast
1/2 teaspoon  paprika
1/2 teaspoon chilli powder
1/2 teaspoon chipotle chilli powder
1/2 teaspoon cumin
1/2 teaspoon corriander
1/2 teaspoon turmeric
dash of white pepper
Pink Himalayan salt to taste
small handful of cilantro*
dash red pepper flakes*
1/2 cup corn *
1 red baby bell pepper*
1/4 cup red onion*

Place all ingredient, excluding starred items, in a blender and blend until smooth. Chop the additional onion and bell pepper and add to soup. Add additional corn. Chop cilantro for garnish. Sprinkle with red pepper flakes. Serve and enjoy!

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