If you’re a mom, then I know you’re pressed for time. I seem to have a chronic issue with not catching up with all that has to be done, in 24 hours. When it comes to meal time, I have to keep it simple, fresh and interesting for my toddlers. Although my son is so finicky when it comes to food, my daughter is easy and adventurous.
This soup has to be the fastest thing I ever make. It’s deliciously packed with goodness. All you need is a high powered blender, or any blender and a pot to warm it up. It takes about 10 minutes from start to finish and tastes amazing, make a double batch because you will end up eating a couple of bowls too. My daughter loved it and insisted on eating it by herself, using the oregano breadstick for dipping. The breadsticks are actually made from the same recipe as the oregano pie or man’oushé posted here. I rolled them into long thin cylinders and baked the same way. It makes for a nice snack on the go as well, the oregano stays in and doesn’t make a mess. Let me know if your kids love it too.
Tomato Corn Soup
makes 2 to 4 servings
1 28 oz can diced tomatoes
1 ear of corn, raw
1 cup baby spinach, raw
1/4 cup water (optional based on preferred consistency)
1/2 small sweet onion
2 tsp homemade pesto OR 2 tbsp pinenuts+6 basil leaves+1 garlic clove
1 tbsp freshly grated Piave cheese or your favorite
1.5 tsp sea salt (adjust to taste)
Freshly ground pepper to taste
Slice the kernels off the cob with a sharp knife and place all ingredients together in the blender. Blend on high until creamy. Warm in a pot over gentle heat. If you’re using a Vitamix, go to the highest setting for 5 minutes until soup is warm, et voile!