I loved chicken and corn soup. It was my go-to meal with spring rolls to dunk whenever I used to have Chinese food. Its the best. But not many places make just corn soup, without having a million other non-vegetarian things in it. So I looked up a few recipes, and found one that I could just leave the chicken out of, and guess what. Its perfect. I made a few tiny little changes, but for about half an hour today I was talking myself up to anyone that would listen about how good my soup was, just like at the shop, but vegetarian.
So to start with, I want to talk about the stock. How do you have chicken and corn soup that tastes like the real thing, but is vegetarian? Well, actually, if you omit the egg white, it would be vegan, how about that!! I use Massel stock, which is vegetable based, gluten free, lactose free and a whole bunch of other ‘frees’ so its the one I always use, and tastes super good 🙂 You can get salt reduced too, which I did. This is the link if you want more info on it: http://www.massel.com.au/products/liquid-stock/
So the recipe is this:
1 litre of Massel Chicken Stock
1 tablespoon of kecap manis or soy sauce
1 teaspoon finely chopped ginger
2 tablespoons cornflour
1/4 cup of water
1 can creamed corn
1 can corn kernels
1 egg white, lightly beaten (omit of vegan)
3 spring onions, finely chopped
Pour the stock into a large saucepan and heat on medium, do not boil. Add the kecap manis (or soy) and the ginger. Put one tablespoon of the cornflour and all of the water into a bowl and stir, then add to the stock. Turn the heat up and continue stirring until the soup thickens. If it doesnt, sprinkle the second tablespoon of cornflour over the top and mix in. Lower the heat back to medium.Add the creamed corn and corn kernels, stir, and simmer for about 5 minutes. Whisk the egg white, then slowly pour it into the soup in thin drizzles while stirring gently, this makes the ‘chickeny’ look to the soup. Continue to cook until the egg turns stringy and white. Add the spring onions and cook for another 2 minutes, then serve.
As with most of my cooking, this tastes even better once its sits for a while, to get that corn flavour going though it. Hope u like it!!!!! Running it through the calorie counter, if you divide this into 6 bowls it works out at 118 calories/495kJ a serve. Even if you divide it amongst 4 really big bowls you are still only getting 177 calories a bowl. Thats a bit awesome 😀 There is a bit of salt in this, so make sure you choose low sodium varieties of the soy, creamed corn and the stock.
So, I hope you like it!!!
As for the rest of my day, I spent it cooking vegetables, making raw cacao chocolate with raw peanuts, chia seeds and dried cranberries chopped up into it, watered my super cute little sprouts:
Totally loving growing them, I don’t have much patience so the fact these are about 5 days old and already good to go is a big plus in my book ha ha ha ha
Plus, Ive been playing with my new juicer. Yes, it arrived, so sparkly and new and awesome, best juicer ever!! Even though I had the model before it, this one kicks its butt, gets rid of foam, and makes the juice so smooth and yum, loving it HEAPS 😀
Am so very, very happy with this one 😀
Oh, and I also managed a 540 calorie workout on the cross trainer. Had a good day 😀
Hoping for another just like it tomorrow 🙂