It's day two in my Natural Detox Program, and it's the first day that I have completely cut out my morning cappuccino. Could this be why I had a slight headache all day? I've decided to have some lightly caffeinated tea. I found a mint white tea blend - all organic - that I think will be a good compromise. It has very little caffeine and is the least processed of teas.
The rest of the day wasn't difficult. I had sourdough toast with a little lemon infused olive oil on it that was delicious. For lunch I went to Zooker's again and had a cup of their black bean soup and a small green salad.
After picking up some vegetables at the farmers market, I made soup for dinner. We finally have some beautiful sunny weather, and it seems odd to be making a pot of soup. But I had a craving for my potato, corn and squash soup. The yellow squash and corn is so great right now. This is a wonderful creamy and hearty soup that I have been making variations of for years. It was inspired by the Yukon Gold and Yellow Squash Soup in the Silver Palate New Basics Cookbook. Whether you are on a detox diet or not, I encourage you to try this soup. I like it served hot, but you can serve it chilled and, if you do, be sure to add the optional garnish.
Yellow Potato, Squash and Corn Soup
1 onion, finely diced
4 cups vegetable stock
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 inch cubes
3 yellow summer squash (about 1 1/2 pounds), peel on, cut into 1 inch cubes
3 ears of fresh corn, cut from cob
1/4 cup chopped cilantro
Salt and freshly ground black pepper
2 or 3 mild to medium chili peppers
1 or 2 small jalapeno peppers (if you want even more heat)
1. In a large Dutch oven or stock pot, saute the onion in some olive oil until lightly browned. Add the the stock, potatoes and squash, and bring to a boil. Add some salt, lower the heat and simmer partially covered until the vegetables are tender. It should take about 20-30 minutes.
2. Meanwhile, if you are doing the optional garnish, roast the peppers on a grill or over a gas flame until blackened. Put in a paper or plastic bag for a few minutes to “sweat” then scrape off the blackened skin. Chop the jalapeno peppers. Peel and dice the avocado.
3. Remove the soup from the heat and puree until smooth in the pot with a hand held blender (if you don’t have one of these great devices, transfer to a blender or food processor). If the soup is too thick—you should not be able to stand a spoon up in it—add a little more stock.
4. Then add the corn and cilantro and cook over low heat until the corn is heated and tender but still has a little crunch, about 5 minutes. Taste and add more salt and pepper if necessary. Potato soups can take more salt than you realize.
5. Serve the soup. If you use the optional garnish, put each of the garnishes in small bowls and allow guests to garnish with as much heat as they like.