Monday's meal: Carribe Corn Soup

Chef Charles Mayes, with Cafe Josie, joined us in the Good Day kitchen to talk to us about his involvement in the Empty Bowl Project, and serve up a tasty soup.

Recipe: Carribe Corn Soup

Ingredients

• 3 cups freshly cut corn (3-4 ears)
• 1 small onion, chopped
• 1 celery stalk, chopped
• 2 large garlic cloves
• 1 tsp minced ginger
• 1 habanero pepper, chopped
• 2 Tbsp vegetable oil
• 2 ½ cups vegetable stock
• 1 can coconut milk
• 2 tsp sea salt

Directions

1. Combine all vegetables and vegetable oil in medium sauce pan, and sauté on medium heat until soft. Set aside for ten minutes to cool.
2. Put ingredients in blender with ½ of stock, and puree smooth. Add rest of stock as needed.
3. Pour puree back into sauce pan with any remaining stock.
4. Add coconut milk and sea salt. Simmer for 10-15 minutes, stirring frequently.
5. Ladle into warmed serving bowls.

Suggested garnishes

• Crumbled goat cheese  
• Roasted pepitas  
• Minced chives  
• Red pepper concasse