The recipes on The Way are intended as an East meets West look at food and its relationship to health and nutrition. Food is powerful, and every bite can either greatly benefit your system or effectively work against it. In Traditional Chinese Medicine, nutrition is tremendously healing in nature and remarkably adaptable to individual needs. Based on 3,000 years of study, TCM seeks to treat the whole person rather than just the symptom to support and strengthen your body and your energy, or Qi.
This simple seasonal soup combines the fresh, natural sweetness of corn and red bell peppers. Fresh corn is beautiful and at it’s best and sweetest as soon as it is picked so try to use the freshest corn possible. When you peel back the bright green husks, you want to see plump, yellow kernels in tight rows. Bell peppers are green throughout development but turn red as they reach full maturity. Red bell peppers are abundant and least expensive in early summer, thick and juicy, roasting really brings out the flavor. Do not rinse the charred skin or you’ll lose much of the flavor, use your hands and the edge of a knife instead. The pureed corn will give this soup a natural creaminess and the fresh basil adds the perfect accent.
Sweet corn is loaded with lutein and zeaxanthin, two phytochemicals that promote healthy vision. A midsize ear also offers a helpful 3-gram dose of dietary fiber.
Red bell peppers supply abundant amounts of vitamin C, E, A, and B6. They contain several phytochemicals and carotenoids, particularly beta-carotene, which gives you antioxidant and anti-inflammatory benefits.
From a Chinese medicine aspect, corn’s neutral thermal nature influences the stomach, improves appetite, helps regulate digestion and tonifies the kidney Qi.
Bell peppers are a warming food that can improve appetite, resolve stagnant food where digestion is poor, reduce swelling and promote circulation.
Please enjoy this nourishing soup on your journey towards good nutrition.
Chinese medicine benefit
|Corn||Stomach, Kidney and Qi support|
|Red Bell Pepper||Stomach and Kidney support|
|Leek||Supports Stomach and Promotes Qi|
|Garlic||Supports Stomach and Promotes Qi|
|Basil||Supports Stomach and Promotes Qi|
Grilled Corn and Roasted Red Bell Pepper Soup with Basil
Serving size: 6 - 8
Prep Time / Cook Time
30 minutes / 30 minutes
10-12 Ears Grilled Corn
4 Roasted Red Bell Peppers
1 C Leeks
1 Serrano Chile
1 Tablespoon Garlic
1 Teaspoon Dry Basil
⅓ C Fresh Basil
2 oz Olive Oil
Freshly Ground Black Pepper
2 quarts Vegetable Stock
Remove husk and silk from corn and grill until slightly charred on medium high to high heat, let cool, cut off the kernels, and set aside. Reserve 1 cup for garnish.
Option: Simmer the corn cobs in the vegetable stock to extract the corn flavor.
Grill red bell peppers on high heat until charred on all sides, place in a bowl and cover with wrap. After the peppers have steamed and cooled a bit, peel the charred skin off and remove the stem and seeds. Reserve some roasted red pepper for garnish.
Dice the white and light green part of the leek. Remove seeds from serrano’s and mince.
Saute leeks in olive oil a couple minutes with a bit of salt and pepper, add garlic, serrano’s and dry basil and cook another two minutes. Add grilled corn kernels and roasted red peppers remember to season with salt and pepper as you go. Add vegetable/corn stock, bring to boil and simmer until everything is tender, 10 - 15 minutes. Remove about half of the soup and blend until smooth and add back to original soup mixture so that the overall texture is thicker and creamier. Adjust seasoning and serve with a garnish of grilled corn kernel, julienne of roasted red bell pepper, chiffonade fresh basil and fresh cracked black pepper.