Soup Ingredients:
- 6 ears of sweet corn, husked ( i actually used frozen corn kernels)
- 4 cups low-sodium vegetable broth
- 2 cups of water
- 1 tbsp white miso paste
- 1 onion, diced
- 2 cloves garlic, finely chopped
- pinch cayenne
- 3 ripe peaches
- 1 1/4 cup unsweetened almond milk
- 12 basil leaves, sliced
Directions:
(If using ears of corn)With a sharp, heavy knife, cut kernels from corn cobs and place cobs and kernels in a soup pot. Add broth, water, miso, onion, garlic, and cayenne. Peel, pit and finely chop 2 of the peaches and add to the pot. Bring to a boil over high heat, lower heat and simmer, uncovered, stirring occasionally, until corn and peaches are very tender, about 30 minutes.
(is using cobs) Use tongs to remove and discard corn cobs; cool soup to room temp. Puree half of the soup in a blender and return to pot. Stir in almond mil. To serve soup hot, reheat gently over med. heat, stirring frequently; do not allow to boil. To serve cold, refrigerate until chilled.
Halve, pit and dice remaining peach; ladle soup into bowls and garnish with peach and basil.
Coconut oil biscuits ingredients:
2 cups all purpose flour
1 tbsp baking powder
1 tsp sugar
1/2 tsp fine sea salt
1/2 cup solid refined coconut oil
3/4 cup canned light coconut milk
Directions:
Preheat oven to 425. Line baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, sugar and salt. Cut in coconut oil with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in coconut milk just until a dough forms. Pat together and flatten on a lightly floured work surface to a rectangle about 1/2-inch thick. Cut into 12 squares and arrange on the prepared baking sheet, about 1/2 inches apart. Bake until golden brown, 15 to 17 minutes. cool slightly before serving.
Enjoy!!
