Cornmeal is an ingredient similar to flour that is ground from corn kernels and it certainly reminds us of our grandparents' house, doesn't it? Remember cake, cornbread, polenta? Yes, it does!! And that's why we brought you a cornmeal soup recipe that, in addition to being delicious and nutritious, also brings back fond memories of grandma's house, where there was always something made with cornmeal to serve at home.
Ingredients
- 1/2 cup cornmeal
- 1 litre of vegetable stock (or water)
- 1 medium onion, chopped
- 2 cloves of garlic, finely chopped
- 1 medium carrot, chopped into small cubes
- 1 stalk of celery (celery root), chopped
- 2 tablespoons vegetable oil or olive oil
- 1 bay leaf
- 1/2 teaspoon cumin (optional)
- 2 cups of savoy cabbage, chopped into thin strips
- Salt and pepper to taste.
- 1/4 cup parsley (parsley and chives), chopped into the end
Preparation:
- In a separate bowl, mix the corn meal 1/2 cup of cold water to prevent lumps. Set aside.
- In a large saute pan, heat the olive oil or olive oil over medium-high heat.
- Add the onion and garlic and sauté over medium heat until they are soft and lightly browned.
- Add the carrots and celery to the pan and sauté over medium heat for a few minutes until they begin to soften.
- Pour in the vegetable stock (or water) into the pan and add the bay leaf.
- Raise the heat until it starts to boil.
- Reduce the heat to medium, and add the mixture to the cornmeal to the pan, stirring constantly to prevent the formation of lumps.
- Cook, covered, for about 10 to 15 minutes, stirring occasionally, until the corn is fully cooked and the soup has thickened.
- Stir in the kale, collard greens, chopped, and stir to combine.
- Cook for an additional 5-10 minutes, or until the cauliflower is tender, but still a vibrant green.
- Season with salt, pepper, and cumin (if using).
- Remove the bay leaf.
- Add the parsley, chopped, and mix.
- Serve the soup hot, with fresh bread or toast, and if you want to.
