Sunshine Soup

I was looking forward to gardening in the afternoon last week-end.  After spending 2 summers in this house, I think we are getting an idea of how to approach the Garden. There is something very soulful in just quietly cleaning up the flower beds, pulling weeds one by one and letting the plants breathe. It was drizzling a little and I was soaking wet by the time I was finished but I was extremely content. With slight cold coming in, I wanted something hearty and soulful just like my garden. That’s how this Sunshine soup came about.



Corn Fire roasted and kernels removed about 2 cups of kernels

Yellow or Orange Bell Pepper

Onion preferably white or Yellow  cut small 1/4 cup

Heavy Cream or Whole Milk 1/4 cup

Vegetable Stock 1 to 1 1/2 cup

Turmeric Powder 1/4 tsp

Saffron 2 pinches

Cumin Powder 1/2 tsp

Basil Leaves 4 cut or torn

Salt and White Pepper to taste




Cut Bell Pepper in large long strips and broil in the oven for about 5 minutes until the skin is slightly charred. Remove the skin if you wish to and set aside.

In a large saucepan, add a splash of oil or 1/2 tsp of butter. Once heated, add onion and saute for three minutes. Add basil leaves, Corn and Bell Pepper and saute for another 3 minutes. Add Turmeric Powder and Cumin Powder and saute for 30 seconds. Add the broth and let the mixture come to a boil. Add Saffron and remove from heat. Stir in Cream. Using a hand blender or food processor, blend the soup. Do not over blend, there should be some chunks left in it. Season with Salt and Pepper and serve warm. Enjoy!!



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