Quick Corn & Coconut Soup ♥

Today's soup recipe: Bell pepper and frozen corn warmed in coconut milk and rice milk, spiced with curry and Thai curry paste. Weight Watchers 3 points. Vegan.

Want to eat more vegetables? Cook soup. There are just so many great soup recipes and nearly all of them call for large quantities of vegetables. And even if they don't call for vegetables, adding them is a no-brainer.

Today's soup recipe is inspired by Nava Atlas' new Vegan Express. Her version calls for frozen corn, I substituted an enticing bag of roasted corn from Trader Joe's with my perfect one-item ingredient list: "Corn" -- and grown in Washington State, not in China. The coconut-corn-curry combination really works - especially with a bit of heat from the Thai curry paste.

And it's definitely another quick soup -- just 10 minutes of prep time and on the table in 25 -- and way tastier than a canned soup.

NEXT TIME I prefer soup with more substance so next time I will either use half the liquid or add another bag of frozen vegetables, probably broccoli or spinach. Who has tried rice milk? This is my first time. Despite the common name of 'rice milk, the Trader Joe's package calls it 'rice drink' and it definitely isn't a dairy product but a commercial rice product. For drinking, it's perhaps an acquired taste? I found it both sweeter and pastier than expected. Next time I'd use regular milk but I see why vegans use rice milk, the consistency is the same, there is a definite 'mouth feel' of whole milk. And perhaps some brands are better than others?

LEFTOVER REPORT This soup tastes plenty good right away but the flavor does deepen after sitting 24 hours. I was so sorry for this soup to run out!

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KITCHEN PARADE Did you miss Friday's Quick Supper recipe from Kitchen Parade? The one with roasted poblano and pork? The one called Pork & Poblano Skillet? The one that's paired with dried beans cooked in a slow cooker (no soaking required)? If you've relied on announcements here on A Veggie Venture to learn about new Kitchen Parade recipes, please know that I'm phasing them out since the readers of the two sites are increasingly different. If you want notification of Kitchen Parade recipes, you'll need a separate RSS subscription or separate e-mail subscription. Please? Thanks!

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PIE LOVERS & FOOD BLOGGERS KitchenParade.com is hosting a special event for Pi Day on March 14th. (Get it?)

Yes, we're baking pies for Pi Day, focusing our entries on the fine art of homemade pie crusts and collecting all our best pie recipes and our tips for making great pie crust.

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VEGETABLE RECIPES from the ARCHIVES
~ more soup recipes ~
~ each month's favorite soup recipe ~

~ one year ago this week, Slow-Cooker Onion Soup,
"the food of kings that even peasants can afford" ~
~ two years ago today, Candied Fennel Ice Cream ~

QUICK CORN & COCONUT SOUP

Hands-on time: 10 minutes
Time to table: 25 minutes
Makes 7 cups

1 tablespoon olive oil
1 red bell pepper, chopped (I used a red pepper from a jar)
4 or more green onions, chopped (Nava cooks the white parts with the garlic and pepper, adds the green parts later)
3 garlic cloves, minced (I used garlic from a jar)
2 teaspoons curry powder (I used madras)
1/4 teaspoon (or less) Thai green or red curry paste, stirred with a splash of water
28 ounces (2 cans) canned light coconut milk (next time, I'll use just one for a 'meatier' soup unless adding more frozen vegetables)
1 1/2 cups rice drink (also called rice milk but it's non-dairy)
16 ounces frozen corn (I really liked the Trader Joe's roasted corn)
16 ounces another frozen vegetable (recommended if you like more "stuff" than broth in a soup)
Salt to taste

In a large pot, heat the olive oil on MEDIUM until shimmery. Add the bell pepper, green onion and garlic as they're prepped, cook til just soft. Stir in the curry and Thai curry paste-water mixture and stir til smooth. Add the corn (and another vegetable if using) and the remaining ingredients. Cover and bring to a boil. Adjust heat to maintain a slow simmer for 5 minutes.

NUTRITION ESTIMATE
Per Cup: 193 Cal (53% from Fat, 5% from Protein, 42% from Carb); 2 g Protein; 11 g Tot Fat; 6 g Sat Fat; 2 g Mono Fat; 20 g Carb; 2 g Fiber; NetCarb18; 4 g Sugar; 6 mg Calcium; 0 mg Iron; 21 mg Sodium; 0 mg Cholesterol; Weight Watchers 3 points

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Eat more vegetables! A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and is the award-winning source of free vegetable recipes, quick, easy, and yes, delicious. Start with the Alphabet of Vegetables or dive into all the Weight Watchers vegetable recipes or all the low carb vegetable recipes. © Copyright 2008