Here’s what I do: I try to be there, listen, and cook. Of course I cook.
This soup would be a tasty part of your brunch, lunch of dinner this weekend. Or you can pack it up and bring it to someone who might need a boost.
And I love how it looks with the bright, happy begonias.
I’m bringing it to my friend this weekend — with begonias — with the hope it brings a little bit of comfort, if even for a moment!
P.S. Check out more beautiful food-flower combinations in the Friday Flowers Gallery!
- Olive oil for the pan
- 3/4 cup finely chopped brown onion
- 1 teaspoon ground cumin
- 1-1/2 cups sweet potato peeled and chopped into small pieces
- 3 cups fresh corn kernels about 5 large ears corn
- 3 cups vegetable stock
- 1 tablespoon Adobo sauce see notes
- Sea salt and freshly ground black pepper
- Coat the bottom of a medium-sized saucepan with olive oil. Over medium heat, add the onion and sautée until soft, about 4 minutes. Add the cumin and stir until it's aromatic, about 30 seconds.
- Add the sweet potato and cook for about 3 minutes. Next add the corn and sprinkle with a bit of salt and pepper and cook until the corn is heated through, about 4 minutes.
- Pour in the stock and bring to a boil. Cover, reduce the heat to low and simmer for 20 minutes.
- Use an immersion or standing blender to puree the soup until it's almost smooth. Please note that if you use a standing blender for hot liquids, you have to hold down the lid very, very firmly! If you don't do this, the hot liquid, the vibration, and the steam will force the lid off -- be careful!
- Season to taste with salt and pepper, and drizzle a bit of the Adobo sauce on each serving.
FYI, when I say sweet potato, I don't mean an orange yam -- I mean a yellowish sweet potato.
Please note how rich and creamy this soup is -- and that it contains no cream!
30 minutes ahead: Prep the ingredients and cook the soup.
This can be made up to two days ahead, and stored in an airtight container in the refrigerator.