why live when you can thrive

Corn Soup


4 cups


4 ear of corn, kernels removed
2 bell peppers, any color, diced
1 onion, chopped
2 garlic cloves, chopped
3 tablespoons extra virgin olive oil or unsalted butter
sea salt & fresh ground black pepper
2 cups vegetable stock or water
2-3 fresh basil leaves, thinly sliced


 In a soup pot, gently heat 2 tbsp. extra virgin olive oil, butter, or combination
• Add chopped onions, sprinkle with salt & sauté over medium-low heat until soft
• Add chopped garlic & sauté for an additional minute until fragrant.
• Set aside 1/2 cup diced bell peppers & 1 cup corn kernels
• Add remaining peppers & corn to the pot, sprinkle with sea salt & pepper & 5-10 minutes
• Add 2 cups stock, cover & simmer until vegetables are tender; approximately 25 minutes
• While the soup is cooking, sauté the remaining bell peppers & corn kernels with a sprinkleof salt in 1 tablespoon extra virgin olive oil or butter, until soft
• Use a stick blender & puree until smooth
• Add the additional peppers & corn kernels
• Taste for seasoning & add sea salt & pepper, if needed, garnish with sliced basil


Recipe created with love by Nancy Ferraris, Holistic Chef