Prep 20 mins
Cook 30 mins
This is a slight variation from the recipe from the December 2012 issue of Diabetes Forecast. It is vegetarian, low in fat and carbs, and full of flavor. The original recipe called for 1/2 cup half-and-half and 1 1/4 cups 1% milk, but I used 1 3/4 cups milk and it worked fine. It also called for 1 tsp fresh lemon zest prior to serving, but I don't particularly care for citrus flavor in soups, so I left that off. I also left off the additional salt because I prefer to let people add salt on their own. For me, the broth provided plenty of salt.
- 2 tablespoons olive oil
- 2 large onions, diced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 2 garlic cloves, minced
- 1⁄8 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon ground black pepper
- 2 cups frozen corn kernels
- 2 cups frozen edamame, shelled
- 5 cups reduced-sodium vegetable broth
- 1 3⁄4 cups 2% low-fat milk
- 2 tablespoons cornstarch
- 1⁄2 teaspoon dry mustard
- In a large stockpot, heat the olive oil over medium heat. Add the onions, carrots, and celery and saute for 5-7 minutes.
- Add the garlic, red pepper flakes, and black pepper, and saute for 1 minute.
- Add the corn and edamame, and saute for 1 minute.
- Add the broth and bring to boiling. Lower the heat and simmer for 10 minutes (uncovered).
- Combine 1/4 cup of the milk with the cornstarch and dry mustard in a separate container, and mix until smooth. (You may want to use more cornstarch for a thicker broth.) Slowly stir the mixture into the soup, and then stir in the remaining milk. Simmer until the soup is thickened.
We really enjoyed this soup. It was just the thing I was craving. I added a couple shakes of hot sauce to it to give a little kick. Thanks for posting the recipe, I plan on making it again.