Name: Corn & Summer Squash Soup
Ingredients: 1 onion (medium dice); 1 teaspoon olive oil (extra virgin); 2 yellow summer squash; 5 cups water (filtered); 4 ears of corn (kernels cut off, cobs may be used for stock); 2 teaspoons yellow miso; 0 scallions, gomasio or parsley (for garnish); 0 sea salt (only if necessary)

Corn & Summer Squash Soup

Barbara Vadnais, Aug. 3, 2012

This recipe is from the July 2015 macrobiotic Suppers event.

Print Recipe

Course Soups, Chilis & Stews, Vegetable Dishes

Servings 8 Servings

Ingredients

1 onion medium dice
1 teaspoon olive oil extra virgin
2 yellow summer squash
5 cups water filtered
4 ears of corn kernels cut off, cobs may be used for stock
2 teaspoons yellow miso
scallions, gomasio or parsley for garnish
sea salt only if necessary

Notes

Sautee onion in EVOO until soft. Add summer squash with 2 tbsp water and steam till wilted. Add remaining water and corn. Simmer for 20 minutes or until vegetables are soft. Blend with an immersion blender. Dissolve miso in a spoonful of water and add to pot. After adding miso, simmer 2-3 minutes but do not allow to come to a boil. Add sea salt if necessary. Serve hot or cold. Garnish as you wish. (Recipe♦318)

Eating For Your Health provides practical, non-judgmental health and nutrition education. Our programs are interactive, hands-on, relevant, and realistic, provided in a supportive environment leading to long-term behavior change and improved well-being.

Corn & Summer Squash Soup

Corn & Summer Squash Soup

Ingredients

Notes

Recipe Categories

Company