I loved all the food I made this weekend. It was so fun to make and so delicious. My stomach and body, however, weren’t the biggest fans. I’m not used to eating that rich of food, so once Monday rolled around I promised myself I’d do a little detox. But I’m not one for the starvation, juice detoxes, so instead I made this yummy soup. Best part? It was the quickest soup I’ve ever made. 20 minutes start to finish, and tastes great!
BEST FOR- Quick lunches on cold or detox days… also perfect for leftovers!
MUSICAL PAIRING- “Down by the River“ by Milky Chance
INGREDIENTS
1 tbs. olive oil
¼ cup shallots, chopped
3 cloves garlic, minced
1 large sweet onion, diced
3 medium carrots, cut in discs
3 celery stalks, cut in half rounds
8 cups low-sodium chicken broth
6 oz. asparagus, cut in 1 inch pieces
3 tbs. chopped fresh thyme
16 oz. frozen baby corn (aka almost all frozen bags of corn)
Salt + ground pepper to taste
Bay leaf, broken in half
DIRECTIONS
Do all your prep work. Mince the shallot and garlic. Pick the thyme off and chop it. Cut the asparagus and kale. Get the corn.
In a large stockpot over medium, heat the oil. Add the shallots, garlic, onion, carrots and celery. Cook until the onion is tender and translucent, six to seven minutes.
Add the chicken broth and bring to a simmer.
Add the asparagus, thyme and corn, then cook just until the asparagus is tender, four to five minutes. Season with salt and pepper.
The Carmel Kama'aina 