Monday’s Veggie Recipe!

I’ll be honest, I’ve been slacking recently.  For the past few weeks, I’ve barely cooked (let alone gone to the grocery).  Take-out has been our survival method, and starting yesterday, I vowed to change that.  While I’m fortunate to find plenty of semi-healthy, vegetarian meals outside of the home, you can’t really control for portions and ingredients like you can when you make it yourself.  So, that’s where the inspiration for this weekly post came from.  I figured…if I force myself to blog about it, I’ll have to actually cook at least ONE meal the week prior to blog about.  Now, hopefully I do better than that, but at least it’s something.

Today’s recipe is from SkinnyTaste.  I love her stuff!  She does a great job in making favorites healthier with better portion control.  Whenever I’m at a loss for what to cook, I go to her blog and check it out, because there’s always something I can eat and love!  This recipe was for her Creamy Corn Soup with Queso Fresco and Cilantro.  Doesn’t it just sound like a fiesta for your tummy?!

The soup itself is pretty easy.  Shuck some corn and then cut off the kernels, and then peel and cut up a potato. 

corn

Meanwhile, heat up some extra-virgin olive oil in a dutch oven and saute some scallions and garlic for a minute or so. 

scallions

Toss in the corn, the potato, some milk, some vegetable stock, a freshly cut cilantro, and let that baby come to a boil! 

cilantro     pre-blender

Reduce, cover and simmer the crap out of it for about 30 minutes.  Once that’s finished up…you add in some greek yoghurt (I think the recipe calls for sour cream, but I always use greek yoghurt in place of sour cream.  More protein, fewer calories, and it tastes the same!).  Pour the soup into a blender/food processor (I had to do this in a few batches) and process it until it’s nice and smooth.  Top with some more fresh cilantro and queso fresco, and DIG IN!

soup
(Photo courtesy of Skinnytaste.com)

Personally, I loved it!  I added a bit more salt, but also the saltiness from the queso fresco helped a bit to flavor the soup.   It makes quite a bit, so if you’re like me, you bag up the leftovers for lunch the next day, and it’s even better!  You all should go home now and make this soup!

Enjoy!
K.

2 thoughts on “Monday’s Veggie Recipe!

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