Celebrate all the fresh produce of summer with this creamy soup. It's even better chilled the next day!
Summer Vegetable Soup
adapted from The Food You Crave by Ellie Krieger.
- 4 cups fresh corn kernels (from about 6 ears of corn)
- 2 cups nonfat milk
- 1 tablespoon olive oil
- 1 large onion
- 1 medium red bell pepper
- 1 zucchini
- 2 plum tomatoes
- 2 cups vegetable broth (preferably low-sodium)
- 3/4 teaspoon salt
- 1/2 cup fresh basil leaves (optional)
- Prepare the vegetables: Dice the onion and zucchini, and seed and dice the red pepper and tomatoes.
- Put 2 cups of the corn in a blender with the milk and process until smooth.
- Heat the oil in a large pot over medium-high heat. Saute the onion, bell pepper, and zucchini until tender, about 5 minutes.
- Add the remaining 2 cups corn and the broth and bring to a boil.
- Add pureed corn and diced tomatoes and cook until warmed through. Add salt and season with pepper.
- Serve topped with chopped basil, if using.
Don’t throw out the cobs once you have cut off the corn – turn them into art materials! Encourage young readers to create Jackson Pollock inspired masterpieces by rolling, rubbing, dipping, and dotting paint using corn cobs as the tools.
- Paper plates
- Squirt paint onto a paper plate. Use a separate paper plate for each color of paint.
- Let the creative spirit loose! Try:
Rolling a corncob in the paint and then roll it on the paper
Using a paintbrush, apply paint to the corncob then roll it on the paper
After paint is on the paper roll a corncob through the paint.
Dip the end of a corncob in the paint then “paint” with it.
What else will your young reader think to do?