Servings: 2 | Prep time: 10 min | Cooking time: 30 min
Ingredients:
- 3 cups (500g) corn/mealies (About 4 mealies)
- 2 potatoes
- 1 garlic clove
- 1 medium onion
- 1 tablespoon fresh ginger (minced)
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- ½ cup coconut milk
- ½ teaspoon Himalayan Rock Salt
- Juice of ½ lemon + zest
- Fresh mint to garnish
Method:
- In a large pot, boil water, add half a garlic clove and cook potatoes until tender.
- Cut the corn from the cob, and cook in a medium pot until tender (about 15 minutes).
- In a pan, dry sauté the onions until translucent (Start when potatoes are cooked).
- Add the remainder of the garlic, ginger, black pepper and red pepper flakes, and cook for about a minute.
- When the potatoes are cooked, add the potato broth and half the cooked corn to the pan. Bring to a slow boil.
- Separately in a blender, add the rest of the corn, coconut milk and half the cooked potatoes and blend until smooth.
- Add the blended corn mixture to the pot, stirring well.
- Add the rest of the cooked potatoes and allow mixture to come back to a simmer.
- Remove from heat and add lemon juice and fresh mint just before serving.
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