Last Thursday, when I got back from my meditation class I was absolutely famished! I walked straight into the kitchen, and without taking my coat off, I started opening and closing the refrigerator and pantry doors a few times - it's a little salsa dance in sync - you open the refrigerator, then you close it (disappointed), you open the pantry, then you shut it (clueless), then you go back to the refrigerator - one, two, close and open!
You are normally supposed to add chopped green onions (scallions) to corn soup at the end. Whose normal? The truth is I didn't have any green onions! I found some bok choy (2) that I had picked up at the Farmer's Market on Wednesday and quickly chopped it up and added it to the soup!
By that time, I couldn't stand it any longer, I wanted to eat, so I added approx. 1 tbsp. Tamari (gluten-free soy sauce), along with a little bit of salt and black pepper and topped it off with some Szechuan chili sauce for a little kick! (Tamari or Braggs should be added according to taste.)
I used this recipe for a 1/2 packet of Imagine's Corn and Lemongrass Soup.
Simple and quick gluten-free, dairy-free, vegetarian corn soup!