Fresh Corn Soup with Daikon Radish (Oil-free)

Ingredients

• 2 cobs corn (kernels removed (about 1 1/2 cups))
• 5 cups water
• 1/2 cup onion (sliced)
• 2 cloves garlic (minced)
• 2-inch squares kombu seaweed ((optional))
• pinch Himalayan pink salt
• 1 cup carrot (chopped into large bite-sized chunks)
• 2 cups daikon radish (chopped into large bite-sized chunks)
• 1/4 cup parsley (chopped)
• 1/2 teaspoon vegetable bullion
• 1/4 teaspoon black pepper (or to taste)
• 1/4 cup green onion or chives ( finely chopped (optional))

Instructions

1. 1

   Use a knife to remove corn kernels from the cobs and set corn aside. Place the cobs in a large saucepan with water, onion, garlic, kombu, and a pinch of salt.

2. 2

   Bring to a boil, then simmer for 20 minutes. By simmering the cobs, you extract nutrition, sweetness, and flavor. Simmering the kombu extracts flavor and minerals. Use metal tongs to remove the corn cobs and kombu and discard or compost.

3. 3

   Add the corn kernels, carrots, daikon radish, parsley, vegetable bouillon, and black pepper to the broth, and simmer for 15 minutes until the vegetables are cooked. Taste and adjust for salt.

4. 4

   To serve, garnish with finely chopped green onions or chives and an extra sprinkle of black pepper.