Climate conscious cooking comes with the humility to rethink old ways of going about things. This week we take a closer look at the usage of canned veggies through a cheeky practical example.
When falling back on using canned goods, I found myself consistently ’pouring off the liquid’ of veggies. Just to add water for extra liquid later. Huh?! After a little critical thinking, I reverse engineered my go-to corn soup. I call it cheeky, cause it’s quick, tasty, surprising and kind of hot… Wink wink.
Why pour away the nutritious liquid of veggies? It turns out there is another way. This baby has got it all!
- 1 can corn (~300 g) & save the liquid!
- 1 red paprika, chopped
- 1 yellow onion, chopped
- 1,5 cup of water
- 1 bouillon cube
- ¼ teaspoon of chilli powder
- ½ teaspoon of smoked paprika powder
- ½ teaspoon of dried basil
- Salt to taste
+ Tortilla chips (optional)
- Heat olive oil over medium heat, add the chopped onions, stir occasionally until translucent.
- Add chopped red paprika & liquid of canned corn. Cook for another 4 minutes, stirring occasionally.
- Bring to a boil, add the bouillon cube. Make sure it dissolves. Then add 1,5 cups of water and leave to simmer for 6 minutes.
- Remove from fire, blend with a stick blender.
- Put the soup back on the stove, add drained corn and spice it up. Bring to a boil and let simmer for 4 more minutes.
- Garnish with fresh basil leaves. My secret recommendation is a bag of tortilla crisps on the side. It’s heavenly if you crave a bit of crunch!